Award Winning Smoked Salmon

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This recipe was kindly given to us by Iain Sampson, Head Chef at The Bear Hotel, Crickhowell
Serves 4
Oak Roasted & Smoked Salmon Cannelloni 

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400g flaked Oak Roasted Salmon
200g thinly sliced Smoked Salmon
1 shallot, finely chopped
A few capers finely chopped
Dill & chives finely chopped
½ tbsp of creamed Horseradish
200ml whipped double cream
Squeeze of lemon
Herbs and picked leaves to serve
Halen Mon Sea Salt and pepper
Combine all the above except the Smoked Salmon, using as little or as much to suit your own taste. If serving to a large party, it might be sensible to use the horseradish with caution!
Lay a piece of cling film and lay the sliced salmon to form a rectangle approx. 20x15 cm
Place half of the mix down the centre and roll to form your cannelloni, twist the ends and tie. Reserve in the fridge until needed. 
To serve cut the ends from the cannelloni and then cut into slices. Dress the leaves with a light vinaigrette and place in the centre of the plate. Gently sit the cannelloni on top and top with a small sprig of dill and a curl of lemon zest.
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