Garlic Mustard & Salmon Roulade
Right now, if I were to take a walk in my local woods, I would find garlic mustard and wild garlic. Hence the reason why these 2 delicious wild plants have found their way into this weeks recipe; “Garlic Mustard Roulade”.
Personally, I would use year one garlic mustard in this recipe, nevertheless, year 2 growth would work just as well . And if you’re not sure what that is, then take a look at this week’s article in my blog. I also found a lovely recipe online that’s definitely worth a shout out; Garlic Mustard and Blue Cheese Pasta. It’s delicious and easy to make, especially if you’re in a hurry.
All in all, I must say, I did find it hard to pin down this weeks main course. But, pin it down I did, and hopefully you’ll give the garlic mustard roulade a go. There’s plenty garlic mustard around at the moment, so there’s no excuse not to…
And finally….Why don’t you throw on your boots and get foraging! If you end up making my garlic mustard roulade, then let me know how you get on in the comments section below.
- 1 pound garlic mustard leaves and stems
- 4 wild garlic leaves
- 1/2 tsp. ground nutmeg
- 1/2 tsp. sea salt
- 1 tsp. smoked paprika
- 1/2 tsp ground black pepper
- 4 egg yolks
- 4 egg whites
- 250 g smoked salmon
- 125 g soft cheese
- 1 lime (juice)
- Handful crushed walnuts (optional)
- grated peel of 1 lime peel (optional)
- Heat oven to 220° C. Prepare a baking sheet with grease proof paper.
- In a large pot of boiling water, blanch the garlic mustard greens and wild garlic for 1 minute. Shock the greens in ice water to stop the cooking process, and squeeze as much water from them as possible.
- Add the cooked greens to a food processor. Add the nutmeg, salt, smoked paprika, black pepper and egg yolks. Pulse until the garlic greens are finely chopped.
- In a mixer, whip the egg whites until stiff peaks form. With a spatula, fold 1/3 of the egg whites into the greens mixture, mixing until no more whites are seen. Then gently fold in the remaining egg whites, until the mixture has an even colour.
- Spread the garlic mustard and egg mixture evenly over the grease proof paper on the baking sheet, leaving an inch of exposed paper around the entire edge. Bake until the egg is set, about 12-15 minutes.
- Mix the salmon and cream cheese together and squeeze in the lime juice.
- Loosen the roulade from the greaseproof paper. Spread the salmon mixture evenly over the top of the roulade.
- Starting with the wider side, roll the roulade up like a swiss roll, ending seam side down. Bake an additional 10 minutes to warm the filling. Sprinkle with crushed walnuts & grated lime peel before serving.
- Serve with sweet potato wedges. You’ll find the recipe if you scroll down my recipes page.