Salmon Roulade with Herbs and Parmesan

Salmon Roulade with Herbs and Parmesan

The word roulade stems from the French term for rolling meat or pastry around a savoury or sweet filling. In this case we have a salmon based filling which is wrapped with a spinach and egg roulade.



  • 1 skinned salmon fillet
  • 600 gr baby spinach (I used young silver beet) with stalks removed
  • 150 gr cream cheese
  • 70 gr sour cream
  • 2 cloves crushed garlic
  • 3 egg yolks
  • 80 gr grated Parmesan
  • 3 tblsp fresh chopped dill
  • 1 tsp herbs de Provence
  • 2 tblsp lemon juice
  • Pepper to taste
  • Pinch of cayenne pepper
Salmon Roulade with Herbs and Parmesan
Ada Barnett: Farmer at Art
Tested by Ada Barnett in the kitchen of Jeanne d’Moore (Moora, WA)

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