Burren Smoked Salmon and Crab Roulades with Walnut Vinaigrette

Tabs

Ingredients: 

Suitable as a side dish for your barbecue or al fresco lunch or dinner. It is also suitable for more festive occasions.

Serves 4 as a starter

Walnut Vinaigrette:

  • 3 tblsp roasted walnut oil
  • 1 tblsp rapeseed oil
  • 1 tblsp white wine vinegar
  • Salt and freshly ground pepper to taste

Roulades:

  • 3/4 cup mayonnaise
  • 2 tblsp Irish whiskey
  • 1 lb fresh crabmeat
  • 1/2 tsp fennel seeds
  • 8 slices (180g) of Burren Smoked Irish Organic Salmon, cold smoked
  • 3 cups mixed greens
  • 1 avocado, peeled, pitted, and cut into 8 slices*
  • 1/2 cup chopped walnuts
  • Brown Soda Bread for serving

Method: 

Making the vinaigrette:

  • Combine the oils, vinegar, and salt and pepper to taste in a sealable jar, cover, and shake until blended. Set aside.

Making the roulades:

  • In a small bowl, whisk together the mayonnaise and whiskey.
  • Stir in the crabmeat and fennel seeds.
  • Spread the crabmeat mixture onto the slices of salmon, roll up into cylinder shapes, and refrigerate for 15 minutes.

To serve:

  • Divide the mixed greens among 4 salad plates.
  • Place 2 roulades and 2 slices of avocado on each, and sprinkle with the walnuts.
  • Drizzle the vinaigrette over the greens. Serve immediately with brown soda bread.

Top Tip: *In order to prevent the avocado slices from going black, brush them with freshly squeezed lemon juice.

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