Smoked Salmon and Crab Roll (Easy No-Cook, No-Oven Recipe)

Today I bring you an appetizer that will leave anyone lucky enough to try it speechless when you make it. This smoked salmon and crab roll has a spectacular taste of the sea and summer; a delicious, 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, although I assure you it's a hit on any occasion.

Preparing this cold cannelloni, roll or frivolité of smoked salmon and crab has an added advantage, something I love: it's very easy and uncomplicated to prepare. You won't even need to turn on the heat! And because it's very adaptable, you can fill it as you like. 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 will be wonderful.

Take note of the ingredients, prepare the food processor and your De Buyer half-round stainless steel mold, because here I leave you the recipe for the smoked salmon and crab roll that will be a hit this summer, at celebrations and on your Christmas table.

Ingredients

• 200 g smoked salmon in slices
• 50 g shellfish or prawn fumet
• 1 sheet of gelatin (2 grams)
• 10 g softened butter
• 50 g whipped cream, cream cheese or crème fraîche (you can also use Greek yogurt)
• 100 g crab meat

Preparation

1. Line your De Buyer half-round stainless steel mold with plastic wrap and set aside.
2. Cut the smoked salmon slices into rectangles and reserve the small pieces or leftover trimmings.
3. Place the sheet of gelatin in very cold water and let it hydrate.
4. Line the mold with the rectangles of salmon, pressing lightly so they adhere to the film. Reserve some salmon rectangles for the final assembly and put the mold in the refrigerator.
5. Now you need to prepare the Bavarian cream. Start by heating the fumet in the microwave and drain the sheet of gelatin. Add it to the stock, stirring well so it dissolves, and set aside.
6. In a food processor put the leftover salmon trimmings (the small pieces left when cutting the rectangles). Add the softened butter and chop the ingredients until they are combined.
7. Now add the fumet with the gelatin and mix again so it integrates into the cream.
8. Incorporate the shredded crab meat and the whipped cream or cream cheese and mix again to combine all the filling ingredients.
9. Pour the bavaroise into the mold lined with smoked salmon and spread it gently, helping yourself with a spatula, so that it is nicely even.
10. Cover the filling with the reserved salmon rectangles and cover with plastic wrap, pressing lightly.
11. Refrigerate for a minimum of 3 hours.
12. Unmold the roll and serve decorated with a little chopped fresh dill on top, or decorate with dots of whipped cream or cream cheese and dill.