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Smoked Salmon Roulade with Parma Ham
2014-03-28
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.
4
Zeste
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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
4
servings
0:15
Preparation
0:00
COOKING
0:15
TOTAL TIME
Ingredients
-
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
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
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