Recipe for: Smoked Salmon Rolls with Rhubarb-Horseradish Mousse - photo 1
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Recipe for: Smoked Salmon Rolls with Rhubarb-Horseradish Mousse

New Year's Eve Appetizers 90 min Medium 5 wyświetleń ~59.46 PLN * - (0)
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Description

An elegant, spring appetizer combining delicate, smoked salmon with a refreshing and spicy rhubarb and horseradish mousse. Inspired by Polish spring — rhubarb and sorrel create a fresh, tangy backdrop that highlights the richness of the fish, while horseradish adds character. A perfect dish for a fit New Year's Eve: low in carbohydrates, controlled fat content, and a light portion of protein. Serve as an appetizer or finger food on a platter, with young asparagus or sorrel leaves for color and acidity. The unique balance of flavors and striking presentation make it a great alternative to classic snacks.

Ingredients Used

Ingredients (13)

Servings:
4
  • Smoked salmon 200 g
  • Rhubarb 250 g
  • Sugar 30 g
  • Horseradish 30 g
  • Cream cheese 150 g
  • 18% cream 100 ml
  • Lemon 0.8 szt. (~60 g)
  • 🌿 Przyprawy
  • Salt 1 g
  • Black pepper 2 szczypty (~1 g)
  • Dill 0.5 pęczek (~10 g)
  • ✨ Opcjonalne
  • Sorrel 20 g
  • Asparagus 120 g
  • Honey 15 ml
💰 Szacowany koszt dania: ~59.46 PLN (14.86 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rhubarb-Horseradish Mousse

1

Prepare the rhubarb: wash the stalks, trim the tough ends, and cut into 1 cm pieces. Place the rhubarb in a small saucepan with 30 g of sugar and the juice of half a lemon (about 30 g). Add 2-3 tablespoons of water (about 30 ml) to prevent sticking. Heat over medium heat for 6-8 minutes, stirring every minute, until the rhubarb softens and begins to break down.

Ingredients: Rhubarb, Sugar, Lemon
Use a small saucepan with a thick bottom (diameter 16-18 cm). Stir with a wooden spoon to prevent the rhubarb from sticking to the bottom. The rhubarb should be soft and easily mashable with a fork — that's a sign that you can continue.
2

Cool the rhubarb for 5-7 minutes, then transfer it to a bowl. When the mixture is lukewarm, add cream cheese (150 g) and 30 g of horseradish. Use an immersion blender or food processor and blend in short pulses until the mixture is smooth and uniform. Taste and season with salt (a pinch) and pepper (a pinch). If the mixture is too thick, add 1-2 tablespoons of cream (about 15-30 ml).

Ingredients: Cream cheese, horseradish, 18% cream, Salt, Black pepper
Use an immersion blender or food processor on low speed. If you don't have a blender, mash the rhubarb thoroughly with a fork and mix vigorously with a spoon until the mixture is smooth (this will take more time). Be careful with the horseradish — add it gradually and taste.
3

In a separate bowl, whip the 18% cream (the remaining amount if you added some earlier) into a semi-stiff cream (about 1-2 minutes with a mixer on medium speed). Gently fold the whipped cream into the cooled rhubarb-horseradish mixture using a spatula, making movements from the bottom to the top — this will keep the mousse light. Chill in the refrigerator for at least 30 minutes to let the flavors meld and the mixture thicken slightly.

Ingredients: 18% cream, Cream cheese, Rhubarb
Use a metal or glass bowl and a cool mixer. Do not whip the cream completely – it should be slightly fluffy, not fully stiff. Chilling for at least 30 minutes will improve the consistency for rolling the roulades.

Preparation of the rolls

4

Prepare the salmon: lay the slices of smoked salmon on a board so that they do not overlap too much — you will be wrapping them. If the slices are thick, gently press down with a board or lightly pound with the flat side of a knife to achieve an even thickness.

Ingredients: Smoked salmon
Use a cutting board and a sharp knife. If the slices stick together, separate them with your hand. Do not cut off the skin (if there is any) if you want additional texture — it can be removed later.
5

For each slice of salmon, spread a teaspoon of the mousse (about 10-12 g per slice). Evenly spread a thin layer, leaving a 1 cm border on the longer side. Roll the slice tightly from the shorter side to create a neat roll. Repeat for all slices.

Ingredients: Smoked salmon, Rhubarb
Use a small spoon or a piping bag for precise application of the mousse. If the mixture is too soft, place it in the refrigerator for 5-10 minutes before applying.

Additions and serving

6

Prepare the toppings: if you are using asparagus (optional), trim the tough ends and blanch in salted boiling water for 2-3 minutes (depending on thickness), then transfer to a bowl of ice water to stop the cooking. Dry on a towel. Arrange the rolls on a platter, place a few asparagus spears and sorrel leaves next to them. Sprinkle with chopped dill.

Ingredients: asparagus, sorrel, Dill
For blanching, use a large pot of boiling water and a bowl of ice. Blanching will stop the enzymes and preserve the color of the asparagus. Make sure to dry them thoroughly before serving to avoid a wet plate.
7

Finishing: drizzle the rolls with a minimal amount of lemon juice (the rest of the half lemon) just before serving, add freshly ground black pepper and optionally a drop of honey on the puree (optional) on the plate next to the rolls. Serve chilled, preferably at a temperature of 8–12°C.

Ingredients: Lemon, Black pepper, Honey
Drizzling with lemon just before serving will keep it fresh and prevent the salmon from getting soggy. Use a small sieve for the juice to catch any seeds.

Fun Fact

💡

In Polish cuisine, rhubarb was traditionally paired with rich dishes because its acidity refreshed the flavor — it works similarly here, balancing the richness of the salmon.

Best for

Sylwester Przyjęcie wiosenne Kolacja degustacyjna

Tips

🍽️ Serving

Serve the rolls on a cool platter, do not place them directly on ice. Perfect to serve with thin slices of whole grain bread or crackers. For effect, add a few small drops of lemon oil and freshly ground pepper just before serving.

🥡 Storage

Store the mousse and salmon separately in the refrigerator for up to 24 hours. It is best to assemble the rolls just before serving. The mousse can be kept in an airtight container in the refrigerator for up to 48 hours. Do not freeze the mousse, as it will lose its consistency.

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