Ingredients:

  • 1.5 lbs (680g) skinless, boneless salmon fillet, cut into two large even sized pieces
  • 4 oz (115g) smoked salmon, coarsely chopped
  • 1/4 cup (30g) breadcrumbs, panko preferred
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon lemon juice
  • 1 large egg, lightly beaten
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (120ml) crème fraîche
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • Pinch of freshly ground black pepper

Instructions:

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Combine smoked salmon, breadcrumbs, dill, lemon juice, and egg in a bowl. Season with salt and pepper to create the smoked salmon filling.
  3. Place each salmon fillet between sheets of plastic wrap. Gently pound with a rolling pin or meat mallet to even thickness (about ½ inch).
  4. Spread the smoked salmon filling evenly over one salmon fillet. Top with the other salmon fillet, creating a “sandwich”.
  5. Carefully roll the salmon sandwich into a tight roulade. Tuck in the ends to seal.
  6. Brush the roulade with olive oil and season with salt and pepper. Place on the prepared baking sheet and bake for 30 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  7. While the salmon is baking, combine crème fraîche, dill, lemon juice, salt, and pepper in a small bowl. Mix well and refrigerate until ready to serve to make the dill crème fraiche.
  8. Let the roulade rest for a few minutes before slicing. Serve with dill crème fraîche.