Filled Smoked Salmon Rolls

These little cartwheels of smoked salmon are filled with tartar sauce and lentils to add flavour and to give an extra protein boost to the dish. Serve as a canape, part of a tapas feast or with a crunchy salad as a light lunch or starter. If you are short of time, you could use shop bought tartar sauce and pre-cooked lentils.

Smoked salmon rolls
Filled Smoked Salmon Rolls
Print Recipe
Servings Prep Time
4 people 30 minutes
Servings Prep Time
4 people 30 minutes
Smoked salmon rolls
Filled Smoked Salmon Rolls
Print Recipe
Servings Prep Time
4 people 30 minutes
Servings Prep Time
4 people 30 minutes
Ingredients
  • 150 grammes smoked salmon
  • 100 grammes puy or small green lentils cooked weight
  • 50 grammes gherkins finely chopped
  • 25 grammes capers finely chopped
  • 1 bunch spring onions finely sliced
  • 1 tbsp chopped parsley
  • 1 tbsp chopped chives
  • 1 tbsp olive
  • 1 tsp mild mustard
  • 4-6 tbsp light mayonaisse
Instructions
Fillings
  1. Mix together the chopped gherkins, capers, spring onions and herbs
  2. Add half the mix to the mayo to make the tartar sauce.
  3. Mix the rest of the chopped bits to the lentils and stir through with the oil and mustard.
Making the roll
  1. Spread a sheet of clingfilm over a work surface and layer the slices of smoked salmon over it, Try and make a wide oblong shape, without gaps so that the filling doesn't escape.
  2. Spread a thin layer of tartar sauce right to the edge of the smoked salmon sheet,
  3. Spoon on the lentils, to a depth of 1/2 cm or so, leaving a 1 cm gap round the edges,
  4. Using the cling film to help you lift the salmon, roll it into a log. Be careful to make sure the plastic doesn't get rolled in too.
  5. Slice the log into 1 cm thick discs and serve.
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