Salmon Pike Roulade
Salmon and pike roulade with cream leek: a feast for the eyes and palate – refined fish, delicately wrapped and perfect for special occasions.
Ingredients
- 300 g fresh salmon fillet (skinless)
- 200 g pike fillet (2 fillets)
- 600 g thin leek sticks (3 sticks)
- 0.5 bunch Chives
- 50 g cream cheese (13% fat) (2 tbsp)
- 20 g crème fraîche (15% fat; 1 tbsp)
- 1 tsp horseradish (jar or tube)
- 0.5 tsp sweet mustard
- Salt
- Pepper
- 80 ml classic vegetable broth
- 50 ml Soy cream
Instructions
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1.
Rinse the fish fillets and pat dry with paper towels. Horizontally halve the salmon fillet with a sharp knife so that both halves remain connected, forming one large piece.
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2.
Place the salmon fillet on a sheet of plastic wrap, cover with another sheet and gently pound flat until it is about 5 mm thick.
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3.
Lay the pike fillets between two sheets of plastic wrap and lightly pound to about 3–4 mm thickness.
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4.
Clean and wash the leek, then slice into thin rings.
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5.
Wash the chives, shake dry, and cut into very fine spirals.
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6.
In a small bowl whisk together cream cheese, crème fraîche, horseradish, mustard and 1 tbsp chive spirals until smooth.
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7.
Remove the plastic wrap from the salmon fillet. Place the fillet on a large piece of aluminum foil (≈50 x 30 cm), lightly salt and pepper it, then spread 2 tbsp of the cream cheese mixture over it.
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8.
Take the pike fillets out of the plastic wrap and lay them lengthwise on top of the salmon fillet. Spread any remaining cream cheese mixture over them.
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9.
Using the aluminum foil, slowly roll the salmon from the long side into a roulade; seal the ends by twisting like a candy wrapper. Wrap the roulade in a second piece of foil and secure the ends by folding.
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10.
Fill a large pot or roasting pan about halfway with water and bring to a boil. Reduce heat, place the salmon‑pike roulade in the water and simmer over medium heat for 10–12 minutes until cooked through.
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11.
Meanwhile, cook the leek rings in vegetable broth in a saucepan. Season with salt and pepper, cover, and simmer over medium heat for 7–8 minutes.
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12.
Remove the roulade from the water with a slotted spoon and let it rest for 3–4 minutes. Stir soy cream into the leeks and reduce slightly in an open pot.
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13.
Carefully unwrap the roulade from the foil and slice it with a sharp knife. Stir remaining chives into the leeks. Plate the leeks and salmon‑pike roulade together and serve.
