Smoked Salmon Roulade

  • Yield 1 servings
  • Prep 25 mins
  • Cook 5 mins


2 ounces smoked salmon
4 ounces whipped cream cheese
1 -- inch thick slice cut from 16 oz. Loaf King's Hawaiian Sweet Bread, crust removed
-- Few leaves baby lettuce
1 -- Thinly sliced red onion
1 teaspoon capers
1 -- lemon wedge
2 ounces sour cream
1 teaspoon chives, sliced
1/2 teaspoon lemon juice
1/8 teaspoon Kosher salt to taste
1/16 teaspoon pepper to taste


  1. Place 4 slices of smoked salmon on cutting board, side by side forming rectangle.
  2. Spread cream cheese evenly on salmon, about 1/8 inch thick.
  3. Cut sweet bread to same size as salmon; place on top of smoked salmon and cream cheese.
  4. Roll up lengthwise to create a roulade, wrap tightly with plastic wrap and place in freezer for 2 hrs.
  5. In the meantime, mix sour cream with chives, lemon juice, salt and pepper to taste.
  6. Remove roulade from freezer, slice in 1/4 inch slices.
  7. Place a dollop of the sour cream mixture on top of roulade slices. Serve along with lettuce, red onions, capers and lemon wedge. 



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