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Le Cordon Bleu

Smoked salmon and trout roulade on pumpernickel

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Preparation info
  • Makes

    20

    • Difficulty

      Easy

Appears in
Finger Food: Le Cordon Bleu Home Collection
Finger Food

By Le Cordon Bleu

Published 1998

  • About

Pumpernickel, a coarse, dark bread made from a high proportion of rye flour, has a slightly sour taste, which complements the rich creamy taste of the smoked fish topping.

Ingredients

  • 100 g (3¼ oz) smoked trout fillet
  • 100 g (3¼

Method

  1. Remove any skin or bones from the trout and place into a food processor with 85 g (2¾ oz) of the cream cheese. Process until blended and smooth, then season to taste with salt

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