Smoked salmon roll with lemon, dill and prawns recipe

58 ratings Rate
  • Serves 6
  • 20 mins to prepare and 6 hrs 00 mins to cool
  • 259 calories / serving
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smoked salmon roll HERO

Place a piece of clingfilm on a work surface and layer the smoked salmon pieces on top to form a 30 x 27cm (12 x 11in) rectangle. Make sure there are no gaps showing in the salmon layers.

In a bowl, stir the cream cheese until softened. Add the prawns, half the dill, lemon zest, half the lemon juice and a good grind of black pepper. Stir everything together well and taste, adding more dill, lemon
or pepper as you like.

Spoon the cream cheese mixture over the smoked salmon, leaving 2·5cm (1in) uncovered along one longer edge. Roll up, using the clingfilm to help you, starting from the covered longer edge. Smooth the uncovered salmon edge over the roll to seal. Then wrap it tightly in the clingfilm, twisting the ends closed, and chill overnight in the fridge.

Slice the roll into 12 pieces 2·5cm (1in) wide – leave the clingfilm on when doing this, as it will help to hold
the pieces together. Put two pieces on each plate, carefully remove the clingfilm and garnish with the remaining dill. Serve with some rocket, the remaining lemon juice and a lemon wedge. 

trivento chardonnay 150x150We recommend pairing this creamy, moreish risotto with Trivento Reserve Chardonnay white wine from Argentina.

  • Ingredients

  • 340g (11oz) smoked salmon
  • 200g (7oz) cream cheese
  • 200g (7oz) cooked North Atlantic prawns, chopped
  • large handful chopped dill
  • 2 lemons, 1 zested and juiced, 1 cut into wedges to serve
  • 1 x 60g bag rocket, to serve
  • Energy 1075kj 259kcal 13%
  • Fat 19g 27%
  • Saturates 11g 53%
  • Sugars 0g 0%
  • Salt 3.3g 56%

of the reference intake
Carbohydrate 0.7g Protein 21.7g Fibre 0.4g


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