Roulade of Salmon, Pickled Fennel and Horseradish Cream
Created by Sean Marshall, Chef de Cuisine at Hell of the North bar and bistro
Rating
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Time
30 Minutes
Difficulty
Ingredients
For 4 people 
- 1 Egg Yolk
- 225 grams Flour
- 28 grams Unsalted Butter
- 90 grams Milk
- 1 tablespoon(s) Chopped Tarragon
- 250 grams Whipped cream infused with grated horseradish
- 0.5 Bulb Fennel
- 1 tablespoon(s) Chopped Shallots
- 2 tablespoon(s) Salmon Roe
- 200 grams Cured Salmon
- 20 mL Rice Vinegar
- 60 mL Water
- 30 grams Palm Sugar
Method
- First make the crepes by adding the flour, milk and egg yolk together. Finish with the butter softened.
- Cook the crepes thinly in a large pan, adding some chopped tarragon to the mix.
- Slice the cured salmon thinly. When the crepes are room temperature, lay them flat 2 x 2 on cling film slightly overlapping each other. Thickly spread the horseradish cream finished with chopped shallots then layer the sliced salmon on top. Wrap them up using the cling film and roll very tightly until you have a cylinder. Let it set in the fridge for 4 - 6 hours.
- Pickle the fennel by bringing the water, palm sugar and rice vinegar to the boil until the sugar melts. Slice the fennel very thinly and pour the hot pickle liquid over it to cover and cool in the fridge.
- To assemble, slice the roulade into desired thickness and dress with a quenelle of horseradish cream and pickled fennel. Finish with salmon roe and the fried skin as crackling.
