Mary Berry Smoked Salmon Roulade Recipe

This Mary Berry Smoked Salmon Roulade is a rich and elegant recipe, where the richness of the cheese and smoked-salmon layers is offset by a thin layer of tomatoes that provides a fresh and tangy contrast. It’s the perfect make-ahead appetizer, ready in about 45 minutes, plus overnight chilling.

Mary Berry Smoked Salmon Roulade Ingredients

For the Roulade:

• 15 g (1/2 oz) butter
• 1 garlic clove, crushed
• 150 g (5 oz) spinach leaves, cooked, squeezed dry, and chopped
• 4 eggs, separated
• 1 tsp chopped fresh rosemary
• pinch of grated nutmeg
• salt and black pepper

For the Filling:

• 200 g (7 oz) full-fat soft cheese
• 3 tbsp Greek-style yogurt or 2 tbsp milk
• 4 spring onions, thinly sliced
• 125 g (4 oz) thinly sliced smoked salmon
• 2 ripe tomatoes, thinly sliced

To Serve:

• salad leaves and lemon slices, to garnish

How To Make Mary Berry Smoked Salmon Roulade

1. Prepare the tin: Preheat your oven to 190°C (170°C fan, Gas 5). Line a 23 x 33 cm (9 x 13 in) Swiss roll tin with a sheet of baking parchment, cutting the corners of the paper so that it fits snugly into the tin.
2. Make the spinach mixture: Melt the butter in a saucepan, add the garlic, and cook gently until the butter melts. Remove from the heat and stir in the cooked, chopped spinach. Add the egg yolks, rosemary, and nutmeg. Season to taste and beat everything together.
3. Fold in the egg whites: In a separate clean bowl, whisk the egg whites until they form firm peaks but are not dry. Gently fold 2–3 spoonfuls of the egg whites into the spinach mixture to lighten it, then carefully fold in the remainder.
4. Bake the roulade sponge: Spread the mixture evenly in the prepared Swiss roll tin. Bake for 10–12 minutes until the mixture feels firm to the touch. Remove from the oven, cover immediately with a damp tea towel, and leave to cool completely.
5. Make the filling: While the roulade cools, beat the soft cheese and yogurt or milk together in a bowl until smooth. Stir in the sliced spring onions.
6. Assemble the roulade: Turn the cooled roulade out onto a fresh piece of baking parchment and carefully peel off the lining paper. Spread the cheese mixture evenly over the surface. Arrange the smoked salmon slices over the cheese, followed by a layer of thinly sliced tomatoes.
7. Roll and chill: Starting from one of the short ends, carefully roll up the roulade tightly, using the parchment paper to help you. Wrap the finished roulade in foil, then overwrap with a damp tea towel, and chill overnight in the refrigerator.
8. Serve: To serve, trim off the hard edges of the roulade. Cut into thick slices and arrange on a serving platter. Garnish with salad leaves and lemon slices.

Recipe Tips

• How to prevent the roulade from cracking? Covering the warm roulade sponge with a damp tea towel as it cools is the most important step. This traps steam and keeps the sponge flexible and easy to roll.
• Can I use frozen spinach? Yes. Make sure to thaw it completely and squeeze out as much water as possible before chopping and adding it to the mixture. Excess water can make the roulade soggy.
• How to get firm egg whites? Ensure your bowl and whisk are perfectly clean and free from any grease. Any trace of fat (including egg yolk) can prevent the whites from whisking to firm peaks.
• Can I make this ahead of time? This dish is designed to be made ahead. It needs to chill overnight to firm up, making it a perfect stress-free starter for a dinner party.

What To Serve With Smoked Salmon Roulade

This elegant appetizer is delicious on its own but is also lovely with:

• A few slices of buttered brown bread
• A glass of chilled Sauvignon Blanc or Prosecco

How To Store Smoked Salmon Roulade

• Refrigerate: Keep the roulade well-wrapped in foil in the refrigerator for up to 2 days.
• Freezing: It is not recommended to freeze the finished roulade, as the texture of the cheese filling and the egg sponge can become watery upon thawing.

FAQs

• What does it mean to ‘fold in’ egg whites? Folding is a gentle mixing technique. Use a large metal spoon or spatula to cut down through the middle of the mixture, scrape along the bottom of the bowl, and bring the mixture up and over the top. This incorporates the light egg whites without knocking out all the air you’ve whisked into them.
• Can I use a different filling? Yes, you can be creative with the filling. A simple cream cheese and herb filling would be lovely, or you could try adding cooked, flaked trout instead of salmon.
• Why is my roulade sponge flat? This is usually because the egg whites were not whisked to firm peaks, or the air was knocked out of them during the folding process. Be gentle when folding.

Try More Recipes:

• Mary Berry Sardine Pâté Recipe
• Mary Berry Smoked Haddock Mousse Recipe
• Mary Berry’s Double Salmon Tian Recipe