Salmon Roulade

Salmon Roulade

Salmon Roulade
This spectacular dish is a labour of love to get that beautiful finish that this lovely cut of fish deserves. A great alternative to a meatier cut this Christmas!!

What to do:

Dry Brine the salmon overnight with 1 mug of fine sea salt, 1 mug of granulated sugar, 1 tablespoon of dried dill tips and lemon zest. This is a very simple process by mixing all of the ingredients and coat the salmon, place in a vac pack or zip lock freezer bag and add the remainder of the mix Once sealed place in the fridge over night to allow science to work it’s magic.

In the morning take out of the fridge where you’ll see all that the excess water that has come out of the salmon with the salmon being slightly firmer in texture. Take out of the bag and wash all of the ingredients off by rinsing the salmon off with cold water. Then placed on a wire rack and placed on the fridge to dry out for 2 or more hours. 

Now to make the filling and get the awesome Angus and oink Lemon pepper rub at the ready. 

Fresh Dill 
360g Cream cheese 
Peeled (cooked)king prawns
1 heaped table spoons of Capers 
Lemon juice of half a lemon and zest to your liking 
Cracked black pepper 
Simply chop up the prawns and dill and fold all of the ingredients together. Now time to build up this beauty!!
Take the salmon out from the fridge and pat dry with kitchen roll to make sure there is no excess water. Dust the salmon with the Angus and Oink lemon pepper then apply the wet mix and spread evenly on the bottom of the fish.  I find that the bottom of a spoon works really well with this. Then roll up as you would with a Swiss roll. Wrap in cling film and leave in the fridge until your ready to cook.
I cooked this on the BBQ with a drizzle of rapeseed oil and smoked with Oak from old whiskey barrels placing the salmon on the side, exposing the roulade on a bed of sliced lemons. This can most definitely be cooked in a domestic oven both at 160c (Indirect cooking in the BBQ)
With the side of salmon I cooked, I managed to get four good thick slices so that the roulade holds together through the cook.
Allow to cook until the salmon hits an internal temperature of 63c. Serve with creme fresh and dill dip or make a garlic version using A&O Garlic Butter rub!
If you recreate this dish, I truly hope that you enjoy it as much as my family do, 

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