Smoked Salmon Roulade with a Mango Salsa

A lovely festive starter by Marks and Spencer which featured on The Today Show

Ingredients


  • 155 g / 6 oz smoked salmon
  • 155 g / 6 oz poached salmon
  • 200 g / 8 oz smoked salmon strips
  • 110 g / 4 oz cream cheese
  • 20 g gelatine
  • 40 ml / 2 tbsp double cream
  • 0.50 lemon, juice only
  • 0.50 lemon zest
  • 1 tsp. chopped chives
  • 2 tblsp chopped chives (plus some extra chives to sprinkle over the top)
  • salt and freshly ground pepper
  • For the Mango Salsa
  • 1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
  • medium red onion, finely chopped
  • 1 small cucumber, peeled and diced (about 1 cup)
  • 1 tblsp fresh lime juice
  • 0.50 lime zest
  • salt and pepper to taste

Method

  1. Poach off the fresh salmon and cool
  2. Add the smoked salmon cream cheese in a blender
  3. Add in the poached salmon
  4. Add in zest of lemon and chopped chives
  5. Line the mould with smoked salmon strips
  6. Add in the salmon mouse and firm down
  7. Fold over the smoked salmon strip
  8. Place in the fridge to chill down for I hour before slicing
  9. To make the salsa
  10. Cut the mango into small dice
  11. Peel and remove the seeds from the cucumber
  12. Finely dice the red onion
  13. Finely chop one chilli
  14. Zest one lime and finely chop
  15. Combine all of the ingredients in a bowl.
  16. Add the lime juice
  17. Season to taste with salt and pepper.
  18. Serve with little gem lettuce, tiger prawns and Marks & Spencer's Balsamic glaze




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