Recipe courtesy of Fairmont Southampton

Smoked Salmon and King Crab Roulade

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  • Total: 25 min
  • Prep: 25 min
  • Yield: 4 servings
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1/4 pound king crab meat

1/4 cup diced mixed red green and yellow bell pepper

1 tablespoon finely diced Bermuda onion

1 teaspoon chopped fresh cilantro

1 teaspoon lemon juice

1/4 cup mayonnaise

1 teaspoon chili powder

Salt and pepper

10 slices smoked salmon

1 ounce cream cheese, softened

Dilled Yogurt Sauce, recipe follows

Caper Tomato Relish, recipe follows

Dilled Yogurt Sauce:

8 ounces plain yogurt

2 tablespoons chopped fresh dill

1 teaspoon lemon juice

2 tablespoons finely chopped peeled and seeded cucumber

1/3 cup sour cream

Salt and pepper

Caper Tomato Relish:

1 tomato, peeled, seeded and chopped in small dice

2 tablespoons chopped capers

1 teaspoon chopped parsley

1 teaspoon white wine vinegar

1 tablespoon chopped Bermuda onion

Salt and pepper


  1. Squeeze excess water out of the crabmeat and place in a bowl. Mix in the peppers, onions, cilantro, lemon juice, and mayonnaise. Season the mixture with chili powder, salt, and pepper, to taste.
  2. Lay the smoked salmon slices on top of a sheet of plastic wrap to form a 4 by 12-inch rectangle. Spread a thin layer of cream cheese over the salmon. Place the crabmeat mixture down the center of the rectangle in a long tube shape. Roll the salmon into a cylinder using the plastic wrap on the outside. Twist the plastic wrap at both ends of the cylinder to ensure that the salmon roulade is tight and compact. Tie both ends. Refrigerate the roulade for at least 2 hours before slicing.
  3. Slice into rounds and serve with Dilled Yogurt Sauce and Caper Tomato Relish.

Dilled Yogurt Sauce:

  1. Mix all ingredients in a stainless steel bowl, season, to taste, and refrigerate.

Caper Tomato Relish:

  1. In a mixing bowl, combine all ingredients gently by hand. Season, to taste, with salt and pepper.