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Smoked Salmon Roulade with Parma Ham https://www.metro.ca/userfiles/image/recipes/roulade-de-saumon-fume-et-jambon-de-bayonne-10007.jpg PT15M PT00M PT15M
In a bowl, beat the softened cream cheese with the celery, the chopped tarragon and the lime zest.Season to taste and set aside.Spread a piece of plastique wrap (about 30 cm long) on your cutting board.Place the smoked salmon slices on top of the wrap by overlapping them slightly until a rectangle about 10 cm (5 inches) in height by 15 cm (6 inches) wide is formed.Gently spread half of the cheese mixture on top of the salmon slices.Top with the Parma ham slices and finally spread the rest of the cream cheese on top.Place the asparagus in the center of the rectangle by putting them side by side and forming two rows.Start forming the roulad by lifting the plastic wrap and pulling it tighly towards the top of your cutting board.The roulade will form itself as the salmon rolls on top of the garnishes and becomes a tight cylinder.Secure the two extremeties with a piece of twine and place either 2 hours in the refrigerator or 30 minutes in the freezer.When ready to serve, remove the plastic wrap and cut in 12 equal parts.Decorate with a piece of tarragon on each roulade.
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1/4 lb (115 g) cream cheese, softened 2 Tbsp. (30 mL) celery, diced finely 1 Tbsp. (15 mL) fresh tarragon, chopped 1/2 zest of 1 small lime 100 g smoked salmon, sliced 100 g Parma ham 6 small asparagus, cooked 12 leaves fresh tarragon
Smoked Salmon Roulade with Parma Ham

Smoked Salmon Roulade with Parma Ham

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4
servings
0:15
Preparation
0:00
COOKING
0:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/4 lb
    (115 g)
    cream cheese, softened
  • 2 Tbsp.
    (30 mL)
    celery, diced finely
  • 1 Tbsp.
    (15 mL)
    fresh tarragon, chopped
  • 1/2
    zest of 1 small lime
  • 100 g
    smoked salmon, sliced
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    FRESH COHO SALMON OR ICELANDIC COD FILLETS

    $10.99 /lb

    FAMILY PACK, MIN 900 g, 2.43/100 g


  • 100 g
    Parma ham
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    MAPLE LEAF NATURAL SELECTIONS ROASTED TURKEY BREAST OR BLACK FOREST HAM

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    DELI SLICED, 3.31/100 g


  • 6
    small asparagus, cooked
  • 12
    leaves fresh tarragon
Imprimer ma sélection

Preparation

In a bowl, beat the softened cream cheese with the celery, the chopped tarragon and the lime zest.

Season to taste and set aside.

Spread a piece of plastique wrap (about 30 cm long) on your cutting board.

Place the smoked salmon slices on top of the wrap by overlapping them slightly until a rectangle about 10 cm (5 inches) in height by 15 cm (6 inches) wide is formed.

Gently spread half of the cheese mixture on top of the salmon slices.

Top with the Parma ham slices and finally spread the rest of the cream cheese on top.

Place the asparagus in the center of the rectangle by putting them side by side and forming two rows.

Start forming the roulad by lifting the plastic wrap and pulling it tighly towards the top of your cutting board.

The roulade will form itself as the salmon rolls on top of the garnishes and becomes a tight cylinder.

Secure the two extremeties with a piece of twine and place either 2 hours in the refrigerator or 30 minutes in the freezer.

When ready to serve, remove the plastic wrap and cut in 12 equal parts.

Decorate with a piece of tarragon on each roulade.

Source : Zeste

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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