Smoked Salmon Dill Roulades with Caviar

Posted 2014-06-19 by finy ⇒ follow

Smoked salmon roulades

These are great for a buffet, or lunch and I had them for dinner as I was in a hurry.

Combining smoked salmon, ricotta, dill, avocado and roe and rolling this in a thin crepe make an interesting taste!

I topped it with a few prawns, and sprinkled lime juice over them.

I did not make the crepes myself as I was in a hurry and the ones I have pictured are readily available in Woolworths, and very good.
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CREPES

Preparation Time: 10 minutes
Cooking Time: 2 minutes
Makes: 12 rouladen or 3 pancakes

Ingredients
100 g ricotta
120 g smoked salmon
40 g salmon roe, or lumpfish caviar
½ avocado
1 tbsp chopped dill
3 Frozen crepes

Method

Mix the dill with the ricotta -I had no fresh dill so used the pictured one.

Mixing ricotta with dill

Crepes Dill

Add plenty of pepper and a little salt.

Microwave the crepes for about a minute each.

Microwaved crepes

Spread about a heaped tbsp of mixture onto the warmed crepes or just divide your mixture into 3,

Spreading ricotta mixture on to edge of crepe

Add the smoked salmon on top.

Smoked salmon slices added

Chop the half avocado into pieces and add these on top of the salmon.

Filling now complete

Roll the crepes up tightly.

Rolled crepes ready to cut

Cut each crepe in half and then cut in half again, cutting diagonally so one side is diagonal and the other straight. This will give 4 pieces per crepe.

Cutting crepes

Stand them up on the straight side.

Standing roulades

Add the roe, or caviar and if using fresh dill, add a small sprig of dill. Squeeze a bit of lime or lemon juice if required, decorate with a few prawns and serve.