Smoked salmon and trout roulade on pumpernickel


Preparation info

  • Makes


    • Difficulty


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.


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


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