Salmon roulade on a rocket and caper berry salad recipe

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A restaurant-style starter of smoked salmon and caper berry salad. It is very easy and quick to make. This cold salad is refreshing when served on a hot sunny summer's day.

  • healthy
Serves6
SkillEasy
Preparation Time20 mins
Cooking Time2 hours (freezing time)
Total Time2 hours 20 mins
Nutrition Per PortionRDA
Calories300 Kcal15%
Fat26 g37%
Saturated Fat2.6 g13%

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

Ingredients

  • 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

WEIGHT CONVERTER

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to
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Method

  1. For the filling: Mix all the filling ingredients together.
  2. 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).
  3. 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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