Renvyle House Hotel

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Herb crusted roulade of salmon

Herb crusted roulade of salmon and prawns with creamed cheese, pickled cucumber, mixed salad leaves and curried crème fraiche

serves 4

© At home in Renvyle by Tim O’Sullivan, 2005

Ingredients:

• 150g (6oz) Smoked Salmon (thinly sliced)
• 200g (8oz) Cream Cheese
• Salt, Pepper and Lemon Juice

Herb Crust

• 200g (8oz) Parsley
• 200g (8oz) Tarragon
• 200g (8oz) Fennel
• 200g (8oz) Chives
• Peppercorns
• Pinch of Salt
• 2 Cherry Tomatoes
• ½ Cucumber (pickled)
• 12 Prawn Tails (cooked and shelled)
• 1 Cup Crème Fraiche
• 1 tsp Curry Powder

Method

1. Finely chop the herbs, season with salt and pepper. Lay 30cm (12 inch) cling film on a work top and cover with the herb crust mix.
2. Put the cream cheese in a bowl and mix in the prawns and lemon juice.
3. Place the smoked salmon on top of the herbs. Cover with the cheese mix and roll into a roulade. Chill in the fridge for 4-5 hours.
4. Mix the curry powder into the crème fraiche.
5. To Assemble the Dish: Slice the roulade in 5cm (1½ inch) rolls. Place in the centre of the plate. Garnish with curry crème fraiche, cherry tomato, pickled cucumber and a dash of tomato oil and pesto.