Smoked Salmon Roll

Smoked Salmon Roll
Today's dish is a delicious appetizer, that can make any occasion a festive day! It can be offered to our festive table and our guests will enjoy a very hearty, tasty and impressive roll shaped appetizer.

You can prepare it from the day before, without changing the taste! Quite the opposite! It gets tastier and the flavors mix and blend together! Salmon wears its "formal dress" and accompany our dishes with gourmet style!

Serve in slices, to highlight the inside and the colors of the filling. Garnish the serving platter with colorful peppers and cherry tomatoes.

Merry Christmas

The cake


  • 4 eggs, separately the yolks from the whites
  • ¼ tsp tartar cream
  • 100 gr/ 3.5 oz sour cream.
  • 100 gr/ 3.5 oz flour
  • ½ tsp baking powder
Begin beating the egg whites to a stiff meringue with a little cream of tartar. Leave aside for later.
Beat the yolks with the sour cream.
Add the flour over the mixing bowl.
Mix well with a spatula to homogenize the ingredients.
Add the meringue with a circular motion from top to bottom.
Lay the large, shallow oven pan with baking paper, greased with a little butter and sprinkled with flour.
Pour the mixture onto the baking paper.
With a spatula spread the mixture evenly to edges. Bake in the oven at 180℃ for 10 - 12 minutes.
Remove the cake from the oven and carefully invert to another paper. Inverting will bring the bottom side (the one with crust) above. This will be the inner side of the roll. If you leave the crusty side on the outside it will break on rolling.
Wrap the parchment (baking) paper to gently enclose the sponge. Leave aside to cool thoroughly until you prepare the filling.

The filling


  • 2 large pickled peppers that you cut
  • 1 cup pickled cucumber cut into cubes
  • 500 gr/ 18 oz cottage cheese
  • 400 gr/ 14 oz smoked salmon
  • a little mustard (optional)
  • 1 tbsp capers
Mix thoroughly chopped pickles with cheese. We sample to check the taste.
Open the roll of the cake and spread half the filling. On top spread a few tablespoons of mustard and salmon fillet.
Spread the rest of the stuffing over the salmon. Roll gently with the help of the greaseproof paper, arranging the ends to be on the bottom side. Refrigerate until serving time.
Cut into slices and decorate the serving platter!
Smoked Salmon Roll

Zambia Sifaki