There's really not a lot of fish out there or seafood in general that I don't like, but I was never so kean on smoked salmon. when I used to live in Poland it was quite tricky to get a good quality one, one that's really smoked and not just covered in something that's imitating real smoking process. That has changed when I moved to Ireland. Living on an island now, literally few miles from the Ocean I have one of the best fish and the freshest one, here at my doorstep. Smoked salmon - as this is the star of my post today. I really start loving the stuff and enjoy it on many ways. One of my Baby J (who's 4 years old now) favorite way of eating smoked salmon is simply on buttered toast, just like that. I usually put mine on a toast covered already in some scrambled eggs. But I was challenged to think of some new, interesting but easy at the same time, way of eating smoked salmon.
This is a recipe I created specially for Quinlan's Kerryfish using their organic smoked salmon. It IS good! When thinking what will I make I didn't want to over complicate it, nor I wanted to "kill" the taste of the fish with another strong ingredient. Seeing as my favorite way of eating smoked salmon is with eggs, here's a result - smoked salmon roulade made using a kind of egg pancake, but to put some creaminess inside, and a little bit of a "kick" and different texture - you'll find cream cheese and a small "kick", as well as some crunch from the gherkins.
How to make it...
- smoked salmon
- 3 medium size eggs
- 1 tablespoon milk
- 2 small gherkins, finely diced
- 100 g cream cheese
- 1 tablespoon finely chopped dill
- butter for frying eggs, about 1 teaspoon
Take the biggest frying pan you have, heat it and melt some butter on it. In a small bowl break the eggs, add milk and pinch of salt, whisk it with a for utnill well combined.
Pour the eggs into the pan, sprad evenly, lower the heat and fry until the whole egg is set and you have a kind of egg pancake. Remove from the heat and place on soem flat surface, like glass hopping board etc. Leave to cool completely.
In the meantime take a small bowl and combine cream cheese, dill, gherkins and pinch of salt together. Spread the cream cheese mixture evenly on cooled egg pancake to cover it completely, leaving only about 1 cm on the edge. Place one layer of salmon on top of the cream cheese and roll the whole thing evenly to make a roulade. Wrap tightly in cling film and place in the fridge for minimum 30 minutes, so it can "set" before cutting. Take the salmon roulade out of the fridge, remove the cling film, cut into about 1 inch slices and serve.
PS. If you don't have any dill, I do as I cut mine from my own garden during summer and keep it handy in the freezer, just omit it.