Recipe courtesy of Fairmont Southampton

Smoked Salmon and King Crab Roulade

Save Recipe
  • Total: 25 min
  • Prep: 25 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Dilled Yogurt Sauce:

Caper Tomato Relish:

Directions

  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.
21m Easy 100%
CLASS
8m Intermediate 99%
CLASS
14m Easy 99%
CLASS
16m Intermediate 99%
CLASS

9m Intermediate 98%
CLASS
Giada De Laurentiis

Salmon Piccata

11m Easy 97%
CLASS
15m Easy 100%
CLASS