youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Smoked Salmon Rolls With Soft Goat Cheese, Walnuts and Citrus

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

I've found this recipe on a monthly magazine a friend of mine has given me

I've found this recipe on a monthly magazine a friend of mine has given me

Ingredients

Serves: 6

Metric Cups
  • 200 grams soft goat's cheese
  • 50 grams walnuts (roughly chopped)
  • gelatine leaf (2 leaves)
  • 200 grams smoked salmon (thinly sliced)
  • 1 lemon (organic)
  • 1 grapefruit (organic)
  • fresh dill
  • salt
  • pepper
  • 7 ounces soft goat's cheese
  • 1¾ ounces walnuts (roughly chopped)
  • sheet gelatin (platinum grade) (2 leaves)
  • 7 ounces smoked salmon (thinly sliced)
  • 1 lemon (organic)
  • 1 grapefruit (organic)
  • fresh dill
  • salt
  • pepper

Method

Smoked Salmon Rolls With Soft Goat Cheese, Walnuts and Citrus is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • On a clingfilm put the slices of salmon, a bit overlapped.
  • Put the gelatine leaves in a bowl with cold water, leave in in for a while then squeeze them and dissolve in 2-3 tbsp of tepid water.
  • In another bowl mix the goat cheese with walnuts, zest of both lemon and grapefruit, salt & pepper.
  • Add the melted gelatine, mix it with the cheese mixture and spread it on the salmon. Roll the slices to obtain a roll and close it tightly at the end with the clingfilm. Put it into the freezer.
  • When ready to serve cut the roll into slices with a sharp knife , remove the clingfilm and put the them on slices of rye bread sprinkling with the dill.
  • I forgot the gelatine leaves, but I think the recipe doesn't really need them, because melting a little the cheese has a better texture. And also I transferred the roll from the freezer to the fridge 3 hours before serving, because it was so frozen that otherwise I should have needed a saw.... Serve it with nice dry white whine or very cold vodka.

  • On a clingfilm put the slices of salmon, a bit overlapped.
  • Put the sheet gelatin (platinum grade) in a bowl with cold water, leave in in for a while then squeeze them and dissolve in 2-3 tbsp of tepid water.
  • In another bowl mix the goat cheese with walnuts, zest of both lemon and grapefruit, salt & pepper.
  • Add the melted gelatine, mix it with the cheese mixture and spread it on the salmon. Roll the slices to obtain a roll and close it tightly at the end with the clingfilm. Put it into the freezer.
  • When ready to serve cut the roll into slices with a sharp knife , remove the clingfilm and put the them on slices of rye bread sprinkling with the dill.
  • I forgot the sheet gelatin (platinum grade), but I think the recipe doesn't really need them, because melting a little the cheese has a better texture. And also I transferred the roll from the freezer to the fridge 3 hours before serving, because it was so frozen that otherwise I should have needed a saw.... Serve it with nice dry white whine or very cold vodka.

    Tell us what you think