Luxurious Scottish Smoked Salmon Roulade with Asparagus and Dill Cream Sauce

Allergens

Dairy, Fish

Ingredients

• 4 large Scottish smoked salmon slices (100g each)
• 8 fresh asparagus spears, trimmed
• 2 cups heavy cream
• 1/4 cup fresh dill, finely chopped
• 1 tbsp butter
• 1 shallot, minced
• Salt and pepper to taste
• Freshly ground black pepper
• Lemon wedges for garnish

Instructions

1. Prepare the smoked salmon slices by removing any excess fat or skin. Set aside.
2. Blanch the asparagus in boiling water for 3 4 minutes until tender but still crisp. Immediately plunge into ice water to stop the cooking process. Drain and set aside.
3. In a saucepan, melt butter over medium heat. Add minced shallot and sauté until translucent.
4. Pour in heavy cream, bring to a simmer, and let it cook for 5 minutes until slightly reduced.
5. Stir in finely chopped dill, season with salt and pepper, and set aside to cool.
6. Lay out one smoked salmon slice on a cutting board. Place two asparagus spears on the lower third of the salmon slice, leaving some space around them for rolling.
7. Drizzle a thin layer of dill cream sauce over the salmon and asparagus, and season with freshly ground black pepper.
8. Carefully roll up the smoked salmon and asparagus into a tight roulade, removing any air bubbles as you go. Repeat for all four roulades.
9. Slice each roulade into 1 inch thick pieces and arrange on serving plates.
10. Drizzle with additional dill cream sauce and garnish with lemon wedges.

Chef’s Insight

To elevate this dish even further, use organic and locally-sourced ingredients whenever possible.

Notes

Adjust cooking times according to the thickness of your asparagus and smoked salmon slices.