Peppered Salmon Roulade (Roulade de Saumon Poivrée)

Peppered Salmon Roulade (Roulade de Saumon Poivrée)

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Servings: 10
Calories: 393


  • 3 1/3 lb fillets of salmon middle cut
  • 9 oz fish forcemeat
  • 4 tbsp oil
  • 2 tsp black peppercorns
  • 1.6 lb leeks
  • 2 1/2 oz butter
  • 17 floz tomato coulis
  • seasoning


  • Select a thick fillet, skin, remove the small bones with a salmon tweezer and cut through the thick part to 1cm from the edge.
  • Lay back the slice and flatten the fish gently with a moist cutlet bat to give an even thickness and dimensions of 22 cm x 18 cm.
  • Season the salmon, spread with the forcemeat, and roll tightly into a 20 cm long cylinder. Wrap securely in foil and refrigerate for 1 hour.
  • Unwrap the salmon. Brush the foil with oil and spread with the finely crushed peppercorns; reroll tightly and refrigerate again.
  • Shred the white and pale green ends of leeks, blanch, drain and stew in the heated butter for 5 minutes.
  • Heat a little of the oil in a roasting tray, add the cylinder of salmon and roast at 180°C for 20 minutes.
  • Unwrap and cut into 2 cm rounds, arrange on a bed of the leeks and surround with the coulis of tomato; serve the rest separately.
Calories: 393 kcal
Carbohydrates: 13 g
Protein: 36 g
Fat: 22g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 111 mg
Sodium: 156 mg
Potassium: 1099 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 1682 IU
Vitamin C: 18 mg
Calcium: 75 mg
Iron: 3 mg
Cuisine French
Ingredients Fish & Seafood, Salmon
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