Wakame & Burren Smoked Salmon Roulades

This month we want to feature a recipe developed by Sally McKenna (formerly Bridgestone Guides, now www.guides.ie). She published a fantastic recipe book called "Extreme Greens - Understanding Seaweeds" which revolves around the use of seaweed in recipes. The recipes are very easy to cook, and the book gives a good overview over the different uses and properties of this extremely healthy "marine vegetable". Make sure to watch the video below!

Sally writes, "We used local Toonsbridge West Cork buffalo ricotta and Burren smoked salmon from County Clare."

1 Recipe Burren Smokehouse smoked salmon Wakame roulades
2 People


1/2 cup ricotta
1 tblsp dried, flaked Atlantic Wakame
salt and pepper
1 tblsp rapeseed oil
6 slices Burren Cold Smoked Irish Organic Salmon
1 tbsp. wholegrain mustard
salt & pepper


  1. Mix together the ricotta, wakame, salt, pepper and rapeseed oil.

  2. Wrap the mixture into slices of smoked salmon and serve as a canapé or party snack.

Recipe Video

Burren Smokehouse product used in this recipe:

Burren smoked Irish organic Salmon Burren Smokehouse

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