Burren Smoked Salmon and Crab Roulades with Walnut Vinaigrette

Margaret M Johnson - Burren smoked salmon crab roulades
We owe this recipe to Margaret M. Johnson from the US. She is the author of elevenĀ cookbooks as well as a food and travel writer who contributes to publications like Intermezzo Magazine, IRISH ECHO NEWSPAPER, and TEATIME. She also blogs on her website www.irishcook.com. We have one of her cookbooks - "Christmas Flavors of Ireland" - available in our visitor centre. You can see more recipes and her books on her website.

This is her recipe which is a wonderful side dish for your barbecue or al fresco lunch or dinner. It is also suitable for more festive occasions.

Serves 4 as a starter


Walnut Vinaigrette
3 tblsp roasted walnut oil
1 tblsp rapeseed oil
1 tblsp white wine vinegar
Salt and freshly ground pepper to taste

3/4 cup mayonnaise
2 tblsp Irish whiskey
1 lb fresh crabmeat
1/2 tsp fennel seeds
8 slices (180g) of Burren Smoked Irish Organic Salmon, cold smoked
3 cups mixed greens
1 avocado, peeled, pitted, and cut into 8 slices*
1/2 cup chopped walnuts
Brown Soda Bread for serving


Making the vinaigrette:
Combine the oils, vinegar, and salt and pepper to taste in a sealable jar, cover, and shake until blended. Set aside.

Making the roulades:
In a small bowl, whisk together the mayonnaise and whiskey. Stir in the crabmeat and fennel seeds. Spread the crabmeat mixture onto the slices of salmon, roll up into cylinder shapes, and refrigerate for 15 minutes.

To serve, divide the mixed greens among 4 salad plates. Place 2 roulades and 2 slices of avocado on each, and sprinkle with the walnuts. Drizzle the vinaigrette over the greens. Serve immediately with brown soda bread.

*In order to prevent the avocado slices from going black, brush them with freshly squeezed lemon juice.

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