Don't be daunted by the prospect of catering for large numbers of people. These Smoked salmon roulades are part of our fail-safe buffet menu. They take just 30 minutes to make.
Place the trout in a food processor with the lemon zest, cream cheese and horseradish. Pulse until the mixture is just smooth. Season to taste with 30ml (2tbsp) lemon juice, salt and ground black pepper. Lightly whip the cream and fold into the trout mixture.
Step 2
Fit a large piping bag with a 2cm (3/4in) plain nozzle and fill with the smoked-trout mixture. Arrange approximately 12.5cm (5in) wide strips of smoked salmon on clingfilm; pipe the trout mixture along the length of each strip. Roll the smoked salmon up so that it covers the filling, using the clingfilm to help. Chill on a baking sheet for at least 1hr.
Step 3
To serve, cut the salmon on the diagonal into 2.5cm (1in) lengths with a very sharp knife Dip the ends into the chopped dill (see Cook’s tip).
To Freeze: Freeze the roulades at the end of step 2. To use, defrost at cool room temperature for 1hr, complete the recipe, then leave to thaw completely in the fridge before serving.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
