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Digital Subscriptions > Delicious Magazine > November 2016 > SALMON ROULADE

SALMON ROULADE

THE CHALLENGE

Salmon roulade may conjure up visions (or memories) of 1970s dinner parties, but this is an update on the savoury salmon swirl. I’ve given it fresh new flavours by swapping the traditional spongy casing for a speckled dill pancake filled with fresh herbs, then pepped the whole thing up with cream cheese spiked with preserved lemons and horseradish. Smoked salmon is still the star of the show, but it’s partnered with bold flavours that stand up to it. A star is reborn. ELLA TARN, COOKERY ASSISTANT

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About Delicious Magazine

The November issue of delicious. is all about celebration. You’ll find a 20-page mix-and-match dinner party planner, as well as the recipes Rick Stein and his chef friends love to cook for others; even our midweek recipes have had a smart makeover. There are also guides to party fizz and cooking with spice. And with Christmas on the horizon we’ve asked Chetna Makan from GBBO to share her stunning festive cake recipe and compiled the ultimate gift guide for foodies so you can start planning now.