Name: Smoked Salmon Roulade
Prep time: 10 min
Total time: 10 min
Ingredients: 500 g Smoked Salmon; 200 g Cream Cheese; 1 tbsp Chives ((Diced)); 1 tbsp Dill ((Diced)); 1 tbsp Black Pepper; 1 tbsp Garlic Granules; ½ tsp Salt

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Salmon Roulade (With A Delicious Cream Cheese Filling)

If you love smoked salmon, then you have to try this recipe! This roulade is quick, easy and ready in under 10 minutes, here’s how I make it…

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Smoked salmon topped with a herby, garlicky cream cheese filling, then rolled into one good-looking and great-tasting roulade. It’s perfect for breakfast, and the roulade shape makes it great for Christmas too.

Honestly, it’s so easy to put together, and there’s no cooking or chilling time as well. I literally roll it up and eat it straight away. Plus, if you wanted to save even more time, you could make the filling in advance.

I LOVE to have a slice with a warm bagel (I can’t think of anything better) but it also makes the perfect canapé for Christmas parties too.

Recipe Ingredients

Below are the ingredients I used to make this dish:

Smoked Salmon: I used Scottish Hickory Wood Smoked Salmon which has a strong and smoky flavour.
Cream Cheese: Use any cream cheese (soft cheese), you can also get flavoured cream cheese like chives flavour or garlic.
Herbs: I used fresh dill and chives.
Dry Seasonings: I added black pepper, garlic granules and salt.

How To Make Smoked Salmon Roulade

Here’s a summary of how I make this recipe. You can get the full recipe instructions on the recipe card below:

cream cheese filling — Cream cheese filling.

layered smoked salmon — Cream cheese filling.

I start by preparing the filling, to do this I add cream cheese to my mixing bowl, then I add all the seasonings and fresh herbs and mix everything together.

I lay clingfilm on my work top then layer large pieces of smoked salmon on it, I like to overlap the salmon to avoid gaps. Next, I evenly spread the cream cheese filling on top, then gently roll the smoked salmon to create a roulade shape.

My Top Tips

Tightly wrap the roulade in clingfilm then leave it in the fridge for around an hour to help it stay firm and hold its shape. Also, using a sharp knife will help you create clean cut portions.

Make sure to give the filling mixture a taste and add more seasonings or herbs to your liking. I didn’t need to add a lot of salt to the filling as I used a strong smoked salmon.

How To Store

Store the smoked salmon roulade in the fridge and keep it in an airtight container and eat within 2 to 3 days.

More Recipes

I’ve put down quick recipes you might like to serve this roulade with or make for Christmas breakfast: