Smoked mackerel roulades

Smoked mackerel roulades

By
From
Encyclopedia of Food and Cookery
Makes
12

Ingredients

Quantity Ingredient
1 x 500g whole smoked mackerel, skinned and boned
125g sour cream
2 teaspoons Horseradish cream
1/2 lemon, juiced
freshly ground black pepper
12 thin slices brown bread, crusts removed and buttered
watercress, to garnish

Method

  1. Flake mackerel and mix with sour cream, horseradish cream, lemon juice and pepper. Cover and chill for several hours.
  2. Spread mixture thinly over bread slices and roll up firmly, securing with toothpicks if necessary. Cover and chill for 1 hour before serving, garnished with watercress sprigs.

Variations

  • Smoked salmon roulades: Use 125 g chopped smoked salmon instead of the mackerel and mix with 125 g sour cream, lemon juice and black pepper. Add some finely chopped white pickled onions, if liked. Proceed as above.

    Prawn roulades: Combine 250 g cooked prawns, shelled, deveined and chopped, 4 tablespoons thick cream or mayonnaise, 2 drops Tabasco sauce, 1 teaspoon lemon juice and freshly ground black pepper. Proceed as above.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again