Smoked Salmon Roulade Jamie Oliver Food

SMOKED SALMON BLINIS

Steps:

• 1. For the blinis, place the flour and a pinch of sea salt in a large mixing bowl. Make a well in the centre, crack in the egg and add 1 tablespoon of oil, then beat into the flour. Gradually whisk in the milk until you've got a lovely, smooth batter.
• 2. Put a large non-stick frying pan on a medium heat and add 1 small knob of butter. 3. Once hot and the butter's melted, add tablespoons of batter to the pan to make your blinis. Cook for 1 minute on each side, flipping over when they turn golden on the bottom and get little bubbles on top. 4. The first batch always helps you figure out your temperature control, so adjust it up or down if needed. 5. Transfer the cooked blinis to a plate, and continue with the remaining batter until it's all used up. Top with your favourite combos, season to perfection and enjoy. TEAM WAVES OF QUALITY SMOKED SALMON WITH . . . * Cucumber speed-peeled into ribbons, placed proudly on top of a little cream cheese with a fine grating of lemon zest. Š* Peeled and finely shaved raw baby beets, a squeeze of lemon juice and a pinch of fresh tarragon. Š* Vac-packed beets blitzed with cream cheese until smooth, topped with a fine grating of fresh horseradish root. Š* Cream cheese loosened with a little lemon juice, and a sprinkling of salmon caviar to add an extra pop of flavour. Š* A dollop of soured cream and a sprinkling of chopped fresh chives and finely sliced tender asparagus. Š* Puréed avocado and a little jarred jalapeño, a dollop of soured cream and a few freshly picked coriander leaves.

HOT SMOKED SALMON WITH AN AMAZING CHILE SALSA

Steps:

• Special equipment: wood shavings or chips
• Get your cookie tin and place a handful or 2 of wood shavings into the tin, followed by your rosemary and sage sprigs. Place your wire rack in the tin, so it sits about halfway down, or bend some chicken wire to fit. Carefully pierce the lid of the tin 5 or 6 times with a screwdriver.
• Most salmon fillets come around the same size and thickness, so their cooking times are similar. Sprinkle the salmon fillets with salt and rub with a drizzle of olive oil. Then lay them skin side down on top of the wire (this acts like a grill rack) and put the lid on the tin. Place it on the burner, over a medium heat, and cook for 8 to 10 minutes. After a couple of minutes it will start to smoke a bit.
• While the fish is cooking, mix all the salsa ingredients together - you can go as light or as heavy on the chiles as you like.
• When the fish is ready, turn the heat off and leave it to sit for 3 minutes before opening the tin. This will allow any residual smoke and heat to penetrate the fish. Lift the salmon fillets out and place onto individual serving plates. Spoon over some chille salsa and sprinkle with your whole cilantro leaves. Drizzle over some extra-virgin olive oil and serve with the lime halves and the rest of the salsa in a little bowl. Lovely with some new potatoes and a green salad for lunch.
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SMOKED SALMON ROULADE

Steps:

• Cut cling film to the size of 20cm x 15cm and place it on the work surface.
• Arrange the smoked salmon slices on the cling film, slightly overlapping each slice.
• Soften cream cheese in a bowl (bring it to room temperature which makes it easier to spread), then carefully spread onto the smoked salmon.
• Sprinkle toasted sesame seeds and parsley on top of the cream cheese.
• Roll the salmon in cling film as tightly as possible into a shape of a log and tie both ends of the cling film to seal it airtight.
• Chill in fridge for at least six hours.
• To serve, slice into 2-3 pieces and place on a bed of crisp salad.

SPINACH AND SALMON ROULADE

Steps:

• THE ROULADE:.
• Place frozen spinach in a pan, cook over slow heat until all liquid has evaporated.
• Grease a swiss roll tin (about 14 x 10 inches or about 37 x 25 cm) with butter, line with greaseproof paper, and butter the paper generously.
• Heat oven to 375 deg F/190 deg Celsius.
• Separate egg yolks and whites.
• Melt butter in a saucepan, add flour, and stir 1 minute. If lumpy, pull off heat and whisk until smooth.
• Back on the heat, add the milk gradually, stirring or whisking until mixture boils and thickens.
• Quickly stir in egg yolks and spinach, and transfer mixture to a large bowl.
• Beat egg whites until soft peaks form and fold lightly into the spinach mixture.
• Pour mixture into the prepared swiss roll tin.
• Bake in the preheated oven for 12 to 15 minutes or until puffed and golden brown.
• (While it bakes, prepare the filling; instructions follow).
• Remove from oven, and turn out on a clean, dry tea towel.
• Carefully remove the wax paper, and then spread evenly with filling mixture.
• Holding teatowel with both hands, gently roll up roulade.
• Trim edges slightly for a neater appearance.
• THE FILLING:.
• Drain the tinned salmon and combine in a bowl with the mayonnaise, chives and shallots. Mix well.
• TO SERVE:
• Place roulade on a rectangular dish, decorate with fresh parsley leaves, if desired.
• Cut into thick slices and serve, or place each slice on an individual side plate and serve.

SMOKED SALMON SOUFFLE ROULADE

Steps:

• Generously butter 2 (15-by-10-by-1-inch) baking (jelly roll) pans and line them with parchment paper. Preheat the oven to 350°F.
• Over the medium heat, melt the butter in a saucepan. Whisk in the flour, cayenne and salt. Cook 3 to 5 minutes, stirring until the center bubbles. Turn off the heat and stir in the milk. Cook 3 to 5 minutes more, stirring continuously, until the mixture thickens. Remove from heat.
• In a large bowl, beat the egg yolks with a wire whisk. Gradually whisk in the flour mixture; beat until smooth.
• Using an electric mixer, beat the egg whites and cream of tartar until stiff peaks form. Gently fold the whites into the yolks, being careful not to overmix.
• Using a rubber spatula, divide the batter between the two pans and spread evenly. Bake 15 to 20 minutes, until the roulade springs back when touched in the center. When completely cooled, invert the roulade sheets onto a clean surface and discard the parchment paper.
• Whip together the salmon, cream cheese and dill until light and fluffy. Spread the salmon mixture evenly on the surface of the roulade. Place one of the 15-inch roulade sides in front of you. Carefully roll it toward the other 15-inch side, until the width of the roulade forms a spiral of egg and filling. Cut each roulade into 10 slices. Refrigerate if not serving immediately.
• Spread the roulade slices out on a greased baking tray in a single layer so that the spiral is on the top and bottom of each slice. Sprinkle with Parmesan cheese. Reheat in a 350°F oven for 8 to 10 minutes. Broil for 3 to 5 minutes, until lightly browned.