Salmon Roulade

Salmon Roulade is the show-stopping centrepiece every seafood lover needs in their repertoire. This step-by-step guide walks you through preparing a tender Salmon Roulade, colourful herb-kissed veggie skewers, and a protein-packed green-lentil whiting cake—all in just 1 hour 30 minutes. Follow along for restaurant-level results right from your home kitchen.

Ingredients

• 600 g skinless salmon fillet, pin-boned
• 12–14 large spinach leaves (for lining)
• 200 g baby spinach, rinsed & stemmed (for blanching)
• 120 g Fourme d’Ambert (or other mellow blue cheese), crumbled
• Juice of ½ lemon
• 1 tsp fine sea salt + ½ tsp freshly ground black pepper (divided)
• 1 Tbsp unsalted butter
• 1 Tbsp olive oil
• 1 garlic clove, minced
• 1 Tbsp chopped fresh thyme
• 1 Tbsp chopped fresh rosemary
• 1 medium zucchini, cut into 2 cm chunks
• 1 small yellow squash, cut into 2 cm chunks
• 1 large carrot, peeled & cut into 2 cm slices
• 12 cherry tomatoes
• 6 wooden or metal skewers
• 400 g whiting (or cod) fillet, cubed
• 2 large eggs
• 50 ml heavy cream
• 250 g cooked green lentils, well drained
• 2 Tbsp chopped flat-leaf parsley
• ½ tsp ground cumin
• Cooking spray or melted butter for loaf pan

Instructions: Salmon Roulade & Sides

1. Blanch & dry spinach. Bring a pot of water to a rolling boil, add the baby spinach for 30 seconds, then transfer to an ice-bath. Squeeze completely dry and reserve.
2. Butterfly the salmon. With the fillet skin-side down, slice lengthwise almost through; open like a book. Season the cut surface with a pinch of salt, pepper, and the lemon juice.
3. Roll the Salmon Roulade. Cover the seasoned salmon with the blanched spinach, sprinkle over the Fourme d’Ambert, and roll tightly from the long edge. Wrap the cylinder in plastic film, twisting the ends to seal. Chill 15 minutes so it firms up.
4. Poach gently. Heat a wide pan of water to 80 °C (176 °F). Submerge the wrapped roulade and poach for 12 minutes. Remove, unwrap carefully, and pat dry.
5. Sear for colour. In a skillet over medium-high heat, melt the butter with 1 Tbsp olive oil. Sear the roulade 1 minute per side until lightly golden. Transfer to a board, tent with foil, and rest.
6. Prep vegetable skewers. If using wooden skewers, soak them in water for 10 minutes. In a bowl combine 2 Tbsp extra-virgin olive oil, minced garlic, thyme, rosemary, ½ tsp salt, and ¼ tsp pepper. Add zucchini, yellow squash, carrot, and cherry tomatoes; toss to coat.
7. Grill skewers. Thread vegetables onto the skewers, alternating colours. Grill or broil 8–10 minutes, turning once, until tender-crisp with light char marks. Keep warm.
8. Make lentil whiting cake. Preheat oven to 180 °C / 350 °F. Grease a 20 cm loaf pan, line with the large spinach leaves, and leave excess hanging over edges.
9. Blend fish mixture. In a food processor purée whiting, eggs, heavy cream, parsley, cumin, ½ tsp salt, and ¼ tsp pepper until silky. Transfer to a bowl and gently fold in cooked lentils so they stay whole.
10. Bake in water bath. Pour mixture into the spinach-lined loaf pan, fold leaves over the top, cover with foil, and set the pan inside a larger roasting dish. Add hot water halfway up the sides. Bake 30 minutes, remove foil, and bake 5 minutes more. Cool 10 minutes, then unmould and slice.
11. Serve. Slice the warm Salmon Roulade into 2 cm rounds. Plate alongside slices of lentil whiting cake and hot herbed vegetable skewers. Spoon any resting juices from the roulade over the fish for an extra burst of flavour.

FAQ: Salmon Roulade & Friends

Q: Can I prepare the Salmon Roulade a day in advance?
A: Absolutely. Poach the roulade, cool, and refrigerate wrapped. When ready to serve, simply sear in butter–olive oil for 1 minute per side and slice.

Q: What cheese can replace Fourme d’Ambert?
A: Mild goat cheese gives a subtler taste, while Stilton offers a sharper bite. Both melt beautifully inside the roulade.

Q: How do I keep the lentil whiting cake from falling apart?
A: Be sure to blend the fish mixture until smooth for proper binding, and fold lentils in gently so the structure remains intact during baking.

Conclusion

Bravo—your gourmet plate is complete! Enjoy this flavour-packed Salmon Roulade trio fresh from the oven, or refrigerate leftovers for stellar sandwiches tomorrow.

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You can also learn more about 1 tsp salt here: 1 tsp salt on www.healthline.com.