Salmon roulade on a rocket and caper berry salad recipe

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serves: 6
Skill: easy
Prep: 20 min
Cooking: 2 hr
(freezing time)

Nutrition per portion

Calories 300 kCal 15%
Fat 26g 37%
  -  Saturates 2.6g 13%
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  • A great sophisticated starter of salmon and caper berry salad. This looks like a restaurant dish and tastes just the same but it’s quick and easy to make


    • 300g (10oz) smoked salmon, in long strips
    • 110g pack wild rocket leaves, washed
    • 18 caper berries, with stalks
    • 3 tbs vinaigrette
    • For the filling:
    • 230g tub good taramasalata (we like the M&S one)
    • 2 tsp finely grated lemon zest and a squeeze of juice
    • 1-2 tsp chopped fresh dill or parsley leaves
    • Freshly ground black pepper


    • For the filling: Mix all the filling ingredients together.

    • Lay a length of cling film just longer and wider than a slice of salmon, on the work surface. Put a slice of salmon on top. If slices are narrow, butt 2 together to make strips at least 10-13cm (4-5in) wide. Spread with a thin layer of filling. Roll it up from a short end, using the film as a guide. Push film around the roll to neaten and tighten it. Twist the ends to make into a sausage shape. Repeat with rest of salmon and filling. Freeze for at least 2 hrs (or up to a week).

    • For serving: Take the roulades out of the freezer. Leave for 10-20 mins, slice them into rounds (at least 30) while still frozen. Put slices on a tray; they will thaw in 10 mins. Arrange the rocket and caper berries on 6 plates. Add the rounds of roulade. Drizzle with vinaigrette.

    Top tip for making Salmon roulade on a rocket and caper berry salad

    Other types of smoked fish can be used instead of salmon

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