Smoked Salmon Roulade with a Crushed Pecan Coating

Name: Smoked Salmon Roulade with a Crushed Pecan Coating
Cuisine: Israeli
Ingredients: 225 g (8 oz) smoked salmon; 100 g (4 oz) cream cheese; 50 g (2 oz) soft butter; juice of ½ lemon (about 2 tablespoons); finely grated zest of 1 lemon; 1 tablespoon fresh snipped dill; 15 grinds black pepper; 25 g (1 oz) shelled pecans; 2 tablespoons finely chopped parsley; 1 small pack mixed salad leaves; 2 tablespoons nut oil vinaigrette; 8 tiny sprigs fresh dill; ½ each red, yellow and green peppers, pith and seeds removed, diced as finely as possible; ½ each red, yellow and green peppers, pith and seeds removed, diced as finely as possible; ½ each red, yellow and green peppers, pith and seeds removed, diced as finely as possible

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

Slices of delicate dill-scented salmon pâté are encrusted with a layer of toasted nuts and parsley and served with a salad fragrant with nut oil. A dramatic starter that looks elaborate but is surprisingly simple to create.

Ingredients

225 g (8 oz) smoked salmon
100 g (4

Asia
Israel
Starter
Fish course
Pescatarian
Gluten-free

Method

Put the salmon in a food processor with the cheese, butter, lemon juice and zest and dill and process until smooth. Season with the pepper, then turn into a bowl and chill for several hours, until firm.

Spoon the chilled salmon mixture on to a large piece of clingfilm and mould into a cylinder about 5 cm (2 in) in diameter and 30 cm (12 in) long. Chill well until 1 hour before th