Courgette and smoked salmon roulade
Ignore your courgette plants at your peril: One day the courgettes will be tiny, pencil sized babies, two days later and left to themselves you’ll find huge sleek specimens basking smugly in the sun like my tabby cat, Angel. If you want to keep eating them, you must keep picking. This recipe is wonderful for using up the glut of courgettes coming now, it’s nutritious, pink and pretty, lovely for a summer lunch with salad, a picnic, or an evening’s first course, and despite its ‘hidden’ vegetable my children adore it for the taste and texture. I’ve lost count of the times I’ve made this, and of all the lovely things people have said!
500g coarsely grated courgettes, quite quick to do with a good cheese grater, or use a food processor.
4 medium eggs separated
3 tablespoons freshly grated parmesan
Salt, Pepper, and Cayenne pepper
400g good smoked salmon
200g crème fraiche
Grate the courgettes, pile into a sieve or colander, sprinkle with fine salt and leave for at least half an hour to release the liquid. Heat the oven to 375*F. Rinse the courgettes well, and squeeze out as much water as you can with your hands.
Line a 23cm x 33cm swiss roll tin with baking parchment. Separate the eggs; whisk the whites in a bowl first, until fairly stiff, then in another bowl gently whisk the egg yolks with the courgettes, parmesan and pepper. Stir a spoonful of the egg white into the yolk mixture to loosen it, then carefully fold in the rest. Quickly spread the mixture onto the lined tray and bake at about 375*F for about 10-12 minutes or until slightly risen and set. Turn out onto a tea towel on a cooling tray, peel off the paper and leave to cool completely.
Blitz the smoked salmon in a food processor, then whizz it with the crème fraiche, lemon juice, a little salt, pepper and a pinch of cayenne pepper to a soft, whipped cream consistency. Taste to check the seasoning as it doesn’t need much salt, then spread onto the cooled courgette and egg base. Roll up as for a swiss roll, wrap securely in clingfilm, and keep in the fridge until needed. To serve, cut into thick slices, and serve with salad and olive bread.
I make this the day before I need it, as it holds its shape better and also to try to keep ahead of things! Two days ahead is even better! It’s also almost as good, although not as pretty, to make the filling with those lovely hot-smoked salmon or mackerel fillets.
Adapted from a recipe in the Inverawe Smoked Fish cookbook by Rosie Campbell-Preston.