Smoked salmon and crab roll (easy recipe – no stove or oven needed)

Today I bring you an appetiser that will leave your guests speechless when they try it. This smoked salmon and crab roll has an amazing taste of sea and summer; a delightful and refreshing bite that feels wonderful. Pair it with a glass of this Mimosa cocktail, and success is guaranteed. It’s an ideal option when you want to impress, though I assure you it’s a winner on any occasion.

Preparing this cold cannelloni, roll or frivolité of smoked salmon and crab comes with a bonus I love: it’s very easy and hassle‑free to make. You won’t need to turn on the stove! And it’s so adaptable, you can fill it to your liking. In this case, the filling is a Bavarian cream or bavaroise of salmon and crab, but with any other ingredient that pairs well with salmon, it’ll be fantastic.

Take note of the ingredients, prepare the food processor and your De Buyer stainless steel half‑round mould, because here’s the recipe for the smoked salmon and crab roll that’s going to be a hit this summer, at celebrations, and on your Christmas table.

Ingredients

• 200 g smoked salmon slices
• 50 g seafood or shrimp stock
• 1 sheet of gelatine (2 g)
• 10 g softened butter
• 5 g whipped cream, cream cheese or crème fraîche (you can also use Greek yoghurt)
• 100 g crab meat

Preparation

1. Line your De Buyer stainless steel half‑round mould with cling film and set aside.
2. Cut the smoked salmon slices into rectangles and save any small scraps.
3. Soak the gelatine sheet in very cold water until hydrated.
4. Line the mould with the salmon rectangles, pressing gently so they stick to the film. Reserve some rectangles for the final layer and chill the mould in the fridge.
5. Now prepare the Bavarian cream. Warm the stock in the microwave and squeeze out the gelatine. Stir it into the stock to dissolve, then set aside.
6. In a food processor, add the salmon scraps and the softened butter, and blend until combined.
7. Add the warm stock with gelatine and blend again to incorporate it into the cream.
8. Fold in the shredded crab meat and the whipped cream or cream cheese, and blend to integrate all the filling ingredients.
9. Pour the bavaroise into the mould lined with salmon and smooth it with a spatula.
10. Cover the filling with the reserved salmon rectangles and seal with cling film, pressing gently.
11. Chill in the fridge for at least 3 hours.
12. Unmould the roll and serve decorated with a bit of fresh chopped dill, or decorate with dots of whipped cream or cream cheese and dill.