Burren Smoked Salmon and Crab Roulades with Walnut Vinaigrette

We owe this recipe to Margaret M. Johnson from the United States. She is the author of a dozen 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 as a starter.
Recipe Burren Smokehouse Smoked Salmon and Crab Roulades with Walnut Vinaigrette
4 People
20 mins


For the Walnut Vinaigrette:
3 tblsp roasted walnut oil
1 tblsp rapeseed oil
1 tblsp white wine vinegar
Salt and freshly ground pepper to taste
For the Roulades:
3/4 cup mayonnaise
2 tblsp Irish Whiskey
1 lb fresh crabmeat
1/2 tsp fennel seeds
8 slices (180g) of Cold Smoked Organic Salmon
3 cups mixed greens
1 avocado, peeled, pitted, and
cut into 8 slices
fresh lemon juice for the avocados
1/2 cup chopped walnuts
Brown Soda Bread for serving


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

  2. 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.

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

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

Burren Smokehouse product for this recipe:

Burren Smokehouse smoked Irish Organic Salmon with Seaweed

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