Smoked salmon and trout roulade on pumpernickel

Name: Smoked salmon and trout roulade on pumpernickel
Prep time: 25 min
Yield: Makes 20
Ingredients: sprigs of fresh chervil or parsley, to garnish; 200 g (6½ oz) pumpernickel, sliced; 100 g (3¼ oz) cream cheese; 1 tablespoon lemon juice; 200 g (6½ oz) smoked salmon slices; 100 g (3¼ oz) smoked trout fillet

Preparation info

Makes
20

Difficulty
Easy

Appears in

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

Fish course
Pescatarian

Method

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