Norwegian Salmon Roulade

READY IN: 45mins
Recipe by -Sylvie-

This was posted for the Zaar World Tour 2006! I adapted the recipe from Let me know how you like it! It will keep, wrapped, for 2-3 days in the fridge, which makes it a good dish to serve at parties, as you can prepare it in advance. The flavours blend and really come out after a day or two. Prep time does not include time it takes to chill.

Top Review by Countrywife

Wow! This was really good! I got smoked salmon and trout from a little shop that only does smoked fish. The omlette is amazing! I've had similar dishes out but had no idea how to get the egg wrapper. I left out the horseradishsince DD doesn't like it and I used Sylvie's Creme Fraiche since we don't have creme freche available here (I only found it in a deli once). DH and DD are salmon addicts, so I know I'll be making this a lot!

Ingredients Nutrition

  • 13 cup flour (50gr)
  • 5 fluid ounces milk (150ml)
  • 2 eggs
  • 1 tablespoon oil
  • salt, to taste
  • 11 ounces cream cheese with herbs (300gr)
  • 1 ounce horseradish cream (30gr)
  • 3 12 ounces creme fraiche (if you can't find any, sour cream should work)
  • salt, to taste
  • pepper, to taste
  • 3 tablespoons fresh dill, chopped
  • 7 ounces smoked salmon, sliced thinly (200gr)


  1. Mix the milk, eggs, flour, oil and a pinch of salt to make a runny dough (just like European style pancakes).
  2. Set aside and allow to rest for about 30 minutes.
  3. Cover a large oven tray with baking paper (the kind that comes with your oven and has a slightly raised edge).
  4. Carefully pour the dough into the middle and spread thinly to form a rectangle.
  5. Bake for about 13 minutes until the edges start to come away from the tray.
  6. Allow to cool on the tray.
  7. Mix the cream cheese, horseradish and Creme Fraiche until smooth and creamy.
  8. Season with dill, salt and pepper to taste.
  9. Spread half of the mix onto the cold baked dough, cover with a layer of smoked salmon and then spread the rest of the cheese mix on top.
  10. Carefully roll the whole thing up, starting with the long end, to form a roulade. The baking paper should help you to do this.
  11. Cover with cling film and chill well. It's best to leave it in the fridge overnight, before cutting it into 3/4 inch thick slices using a very sharp knife.

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