A dinner party favourite that is just as at home mid-week, this simple to make Salmon and Courgette Roulade is comfortingly indulgent whilst retaining its fresh taste.
We got inspired to make this delicious roulade by a certain supermarket’s party food range, and basically refusing to pay the £14.99 price for 2 roulades but loving the idea we decided to make our own, for considerably less than half the price! It really wasn’t that hard, and no doubt better as the filling is much more generous, plus you can ensure you are using the best salmon.
With only a few ingredients you can make this in advance and refrigerate, meaning you can get on with your day and simply pull it out to oven bake when you want it. The Salmon Roulade works well with new potatoes and green veg, or with a lovely fresh salad. Barbeque and alfresco eating aren’t impossible with it either. Don’t forget you can use up your courgette offcuts as part of the sides too.
Give it a go, you won’t regret it.
Ingredients – Serves 4
4 x Salmon Fillets
300g Mascarpone Cheese (dependant on the thickness and width of your fillets)
2 x Courgettes
Zest of 1 Lemon
Fresh Parsley or Coriander
1 egg, beaten
Crusty bread roll to serve (we use Ciabatta or Sourdough)
4 – 5 king prawns or crayfish per person to serve.
You can sub the Mascarpone for cream cheese however it will be wetter, and actually cost a little more.
1. Combine the lemon zest, black pepper and chopped parsley / coriander with the mascarpone and set to one side.
2. Next, cut the courgettes into long slices no more than 5mm thick, remember you are looking to bend these around the salmon. You will get 4 out of one decent courgette and have a couple of pieces left over which are good grated into a salad.
3. Place the courgette on a plate and microwave on full power for 30 seconds or drop in boiling water and lift straight out. Leave to cool.
4. Now take your salmon fillets and lay them skin side down on a chopping board. With a thin bladed sharp knife remove the skin and discard it.
5. The construction can begin! Take a baking sheet and line with parchment (even if its non-stick we would do this, as it pays you back later).
6. Lay the salmon on its side in the position you want to cook it in on the tray, and curl it into a circle, with the used-to-have-skin side on the outside.
7. Then with a teaspoon fill the hole in the centre of the salmon circle with the cheese, herb, pepper and lemon blend. Push it down so you get the cheese right in there.
8. Next beat the egg in a wide bowl, and take 2 courgette pieces. Dip them into the egg, and wrap each one tightly around the salmon,
9. Finish with a twist of black pepper to the top.
10. If you are intending on storing these, we would suggest a bit of parchment around them to stop them drying out, and then into the fridge. Or, just cook them by heating your oven to 180 degrees and baking for around 15 – 20 minutes, or until the cheese starts to turn on the top. Cooking time is dependent on the thickness of your fish obviously.