Irish food tends to be stereotyped a little as hardy, stodgy winter food. However Ireland’s summer menus have moved on a great deal in recent years and this idea of a smoked salmon and crab roulade is just one of many news ideas.
Recently my sister and I reminisced about a summer supper in Ireland when we were growing up in the 1970s and 80s. This consisted of some very soggy lettuce, a piece of ham (rolled up, just to be fancy), a sliced, boiled egg, some cheese, pickled beetroot from a jar, and salad dressing. Although this simple hearty meal will always hold a special place in our hearts, it’s hardly gourmet eating.
Below is something completely different, a simple, summer recipe that brings Ireland straight to your table / garden.
Smoked Salmon and Crab Roulade
225g/8oz crabmeat, bought prepared or freshly cooked.
2 teaspoons of horseradish sauce.
4 tablespoons of natural yogurt.
Nutmeg and freshly ground black pepper.
8 slices of smoked salmon.
- Mix the crabmeat, horseradish, yogurt and seasoning.
- Lay the smoked Salmon on a sheet of cling film and spread with the crabmeat.
- Roll as tightly as possible, using the cling film as a guide.
- Leave to chill for at least four hours.
- Slice and serve with some mixed lettuce leaves and drizzle with a little olive oil or balsamic vinegar.