Karen’s Smoked Salmon Roulade

Ah hell nah, Karen.


  • 1/2 cup crème fraiche very expensive, sour cream may be substituted
  • 1/2 cup fresh cream cheese at room temperature
  • 1 tablespoon finely chopped fresh dill leaves
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped lemon zest
  • Salt
  • Freshly ground white pepper
  • 6 large slices Norwegian smoked salmon
  • 36 to asted bread rounds or squares we use melba toast or specialty crackers
  • 8 ounces Beluga caviar we’re not big fans of caviar so we don’t bother with this garnish
  • Garnish: 36 sprigs fresh dill sour cream


  • In a mixing bowl, combine the cream fraiche, cream cheese, dill, chives, and lemon zest. Mix well. Season with salt and pepper.
  • On a piece of plastic wrap, overlap the slices of salmon with the small end close to you, on a flat surface. Season the slices of salmon with the pepper. Spread the cheese mixture evenly over each slice of salmon. Trim ends to make even. Then, beginning at the bottom, roll up the salmon, jellyroll style, securely, pressing to close. (Please note, if the salmon slices are big enough, you can make a separate roll from each piece. However, if the slices are smaller [which is usually the case], use the overlapping technique to make one or two larger roulades.) Wrap the salmon roll in plastic wrap. Refrigerate until ready to use. About 30 minutes before serving, place the salmon rolls in the freezer; this will make slicing easy.
  • To serve, remove the plastic wrap and discard. Then, using a chef’s knife, slice the salmon into 1/2-inch slices. Place the salmon on the Melba toast. If you like, place some caviar on top of each salmon. Garnish with a sprig of dill and sour cream.


Makes 12 to 18 servings
Prep Time: 15 minutes
Refrigerator/freezer Time: 1 hour