Salmon and goat’s cheese roll

Ingredients

• 8 slicessmoked salmon
• 450 ggoat’s cheese
• 150 gricotta
• 100 grocket
• 8walnut halves
• to tasteblack pepper
• to tastesalt
• 15 ml (1 tablespoon)olive oil

Instructions

1. 1

   Prepare the greens

   Wash the rocket and chop it with a knife. Roughly chop the walnut halves.

2. 2

   Arrange the salmon

   Lay the smoked salmon slices on a sheet of cling film, overlapping them slightly.

3. 3

   Mix the cheeses

   In a bowl, combine the goat’s cheese and fresh ricotta with a little freshly ground pepper.

4. 4

   Add the filling

   Stir in the rocket and walnuts, then season very lightly with salt.

5. 5

   Stir in oil

   Add one tablespoon of oil and mix thoroughly.

6. 6

   Spread the mixture

   Spoon the filling over the salmon, leaving a small border uncovered.

7. 7

   Roll the salmon

   Use the cling film to help roll the salmon around the filling.

8. 8

   Chill overnight

   Leave the wrapped roll in the fridge overnight.

9. 9

   Unwrap the roll

   Remove the cling film and transfer the roll to a serving plate.

10. 10

    Slice and serve

    Cut the salmon and goat’s cheese roll into fairly thick slices and serve.

What is a salmon and goat’s cheese roll?

This Italian-style appetiser brings together smoked salmon and a soft cheese filling, shaped into a chilled roll and sliced for serving. It has no cooking stage, so it works well as a make-ahead starter for a meal or buffet.

The tang of goat’s cheese is softened with ricotta, while rocket and walnuts give the filling freshness and crunch. Chilling the roll overnight helps it hold together when sliced.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 20g protein, 5g carbs, 33g fat.

Most of the carbohydrates come from the small amount in the cheeses and vegetables, while goat’s cheese and ricotta provide much of the protein and fat. Smoked salmon adds protein and contributes to the saltiness; walnuts and olive oil add further fat. Serve a slice with plenty of salad and, if desired, a modest amount of bread to balance the plate.

Choosing the ingredients

Smoked salmon: Choose slices that are large enough to overlap into a continuous layer. The overlap helps keep the filling enclosed as you roll it.

Cheeses: Goat’s cheese brings a pronounced tang, and ricotta makes the mixture softer and easier to spread. If the goat’s cheese is especially salty, add little or no extra salt.

Rocket and walnuts: Chop both fairly finely so they are distributed through the filling and do not make the roll difficult to shape.

Getting a neat roll

Cling film: Arrange it on the work surface before laying out the salmon, with enough extra film at the sides to help you roll and wrap the finished shape.

Filling: Spread the mixture evenly but leave a small uncovered edge. This gives the filling room to move as the salmon is rolled without squeezing out at the seam.

Why the overnight chill matters

The rest in the fridge firms the cheese filling and lets the roll settle into a more stable shape. Keep it wrapped during chilling so the outside does not dry out or pick up fridge odours.

Although the hands-on preparation takes about 15 minutes, the overnight chilling is part of the method and needs to be planned ahead.

Slicing and serving

A sharp knife gives cleaner slices through the salmon and filling. Cut them fairly thick, as directed, so each portion keeps its shape.

Serve the slices as a starter with crisp salad, or add bread and extra leaves for a more substantial lunch. The roll is rich and savoury, so fresh, lightly dressed sides work particularly well.

Seasoning the filling

Pepper: Freshly ground pepper gives the creamy mixture a gentle warmth. Taste the filling before adding salt, since both smoked salmon and goat’s cheese can already be salty.

Olive oil: The tablespoon of oil loosens the mixture slightly and helps the chopped ingredients combine. Mix it in thoroughly rather than leaving an oily layer.

Recipe notes & tips

• Pat the washed rocket dry before chopping so it does not make the filling watery.
• Taste the cheese mixture before salting, as the salmon and cheese may already provide plenty of salt.
• Spread the filling in an even layer to make the roll easier to shape.
• Wrap the roll snugly in cling film to help it keep its form while chilling.
• Use a sharp knife and wipe it between cuts for tidier slices.

Variations

• Add lemon zest: Mix a little finely grated zest into the cheese filling for a brighter flavour.
• Use chives: Replace some of the rocket with finely chopped chives for a gentler herbal note.
• Toast the walnuts: Let them cool before chopping to bring out a deeper, nuttier flavour.
• Add cucumber: Include a small amount of finely diced, well-drained cucumber for extra freshness.
• Use dill: Stir chopped dill into the filling for a classic pairing with smoked salmon.

Common mistakes to avoid

• Wet rocket: Excess water can loosen the filling; dry the leaves well before chopping.
• Too much salt: Smoked salmon and goat’s cheese can be salty already; taste before seasoning.
• Overfilling the salmon: A thick layer can squeeze out as you roll; spread the filling evenly and leave a border.
• Loose wrapping: The roll may lose its shape; use the cling film to wrap it snugly.
• Slicing too soon: The filling may slip before it firms; chill the roll overnight as directed.

How to store

Keep the roll wrapped in cling film in the fridge and serve it within 1–2 days. It is intended to be served chilled, so slice it shortly before serving rather than reheating it.

Frequently asked questions