Charlie's Smoked Trout & Salmon Rolls

Charlie's

Smoked Salmon & Trout Rolls

Here's a collection of recipes using our long sliced Smoked Trout & Salmon.

Each recipe pairs our delicious cold Smoked Trout & Salmon with fresh seasonal ingredients, bringing complimentary flavours and contrasting textures. From the creamy richness of the trout and egg rolls, to the fresh and zesty courgette rolls, and the succulent prawn roulade, these recipes are perfect for any occasion. Whether you're hosting a dinner party for friends, or looking for a light, elegant meal, these smoked trout & salmon dishes are just the ticket.

Smoked Salmon or Trout Rolls Recipe #1

Smoked Salmon & Trout Egg Rolls

Ingredients

• 250g Smoked Trout or Salmon (Long-sliced)
• 1 x small bunch chives, finely chopped
• 1 x bunch cress, washed
• 1 x cucumber
• 2 x eggs
• 1 x can of tuna in olive oil (ideally ventresca)
• 3 tbsp home made mayonnaise
• Salt and freshly ground black pepper, to taste

The Recipe

1.Prepare the filling
Begin by boiling the eggs until hard-boiled. Once cooked, let them cool, then peel & grate them or chop into small pieces.

Peel & chop the cucumber into small pieces. Place the chopped eggs & cucumber in a mixing bowl. Add the chives to the bowl.

2. Combine ingredients
Mix the mayonnaise with the eggs, cucumber, & chives. Take the tuna out of the can (leave some of the oil behind so the mixture isn’t too oily), & add to the mixture.

Gently mix all the ingredients until well combined. Add salt & freshly ground black pepper to taste.

3. Assemble the rolls
Lay out the long-sliced smoked trout on a flat, clean surface. Spread the egg & tuna mixture evenly over the trout slices.

Add a handful of fresh cress on top of the mixture for crunch & freshness. Carefully roll the trout slices to form neat rolls.

4. Serve
Serve the smoked trout rolls immediately. You can do bite-sized rolls to snack on, or serve them as longer rolls. They can be enjoyed as a light lunch, appetiser, or part of a picnic spread.

Smoked Salmon or Trout Rolls Recipe #2

Smoked Salmon & Trout Courgette Rolls

Ingredients

• 250g Smoked Trout or Salmon (Long-sliced)
• 1 x courgette
• 1 x lemon
• 1 x small bunch dill, chopped
• Salt and freshly ground black
pepper, to taste

For the whipped feta:

• Feta
• Ricotta, goat’s cheese, or Greek yoghurt (choose one)
• 1 x lemon, zested and juiced
• 1 x bunch parsley, finely chopped
• Chopped red chilli (optional)
• Olive oil
• Black pepper
• Crushed garlic (optional)

The Recipe

1. Prepare the courgette
Wash the courgette thoroughly. Use a vegetable peeler to slice it lengthwise into thin, long strips. Leave the skin on - discard any slices that are too thin or short to use.

2. Prepare the Smoked Trout
Cut the smoked trout into slices approximately the same width as the courgette slices.

3. Make the whipped Feta
In a bowl, combine the Feta cheese with the ricotta, lemon zest & juice, finely chopped parsley, chopped red chilli (if using), a drizzle of olive oil, black pepper, and crushed garlic (if using). Mix well until smooth & creamy. Adjust seasoning to taste.

4. Assemble the Rolls
Lay out the courgette slices on a flat surface. Place a slice of smoked trout on top of the courgette. Spread a layer of the whipped Feta mixture evenly over each trout slice. Sprinkle chopped dill. Season with salt & freshly ground black pepper.

Carefully roll up each courgette slice with the filling inside to form neat rolls.

5. Serve
Arrange the smoked trout & courgette rolls on a serving platter. Garnish with additional dill and lemon zest, if desired. Serve immediately as an appetiser or light meal.

Smoked Salmon or Trout Rolls Recipe #3

Smoked Salmon & Trout Prawn Roulade

Ingredients

• 250g Smoked Trout or Salmon (Long-Sliced)
• 1 tbsp crème fraîche
• 1 tsp horseradish sauce
• 10 large cooked prawns, peeled and chopped into bite-sized pieces
• 1 avocado, chopped
• 1 lime, juiced
• Finely grated zest of ½ lime
• 1 tsp clear honey
• ½ tsp finely grated fresh root ginger
• 2 tbsp light olive oil
• 2 handfuls small leaf salad

The Recipe

1. Prepare the horseradish cream
In a small bowl, mix the crème fraîche with horseradish sauce. Season with a little salt and pepper to taste.

2. Prepare the prawn marinade
In another bowl, marinade the chopped prawns in the juice of 1 lime for about 10 minutes.

3. Prepare the lime-honey dressing
In a separate bowl, whisk together the lime juice, finely grated lime zest, honey, finely grated ginger, & season with salt & pepper. Gradually whisk in the olive oil until well combined. Drizzle a little bit of this dressing over the salad leaves.

4. Assemble the roulade
Place a sheet of cling film on a flat, clean surface, and lay out the long slices of smoked trout. Spread the crème fraîche and horseradish mixture evenly over the trout slices.

Arrange the chopped avocado & marinated prawns on top of the crème fraîche mixture. Scatter the small leaf salad evenly over the prawns.

5. Roll and chill the roulade
Carefully roll the trout slices with the filling inside, using the cling film to help shape it into a log. Roll as tightly as possible & twist both ends of the cling film to seal it airtight.

Chill the roulade in the refrigerator for at least six hours, or preferably overnight, to allow it to set.

6. Serve
To serve, unwrap the cling film & slice the roulade into 2-3 pieces using a sharp knife. Serve the roulade slices on a platter, garnished with some salad leaves & drizzle some of the honey & lime dressing.

Get creative!

You can use creme cheese instead of creme fraîche for added flavour & a more solid texture for the horseradish cream. And you can add some chives or dill to the cream too.

When it comes to presentation, you can split the roulade in two, or present it whole as a sharing starter. You can also cut the roulade into bite-size pieces & serve as canapés.