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Smoked salmon, citrus soured cream, prawns and dill

A layered terrine of fish, shellfish and soured cream, set and sliced then serve with a dill vinaigrette and rye bread.



  • Smoked salmon
  • Cream cheese
  • Lemons
  • Dill
  • Coldwater prawns
  • Salt and pepper
  • White wine vinegar
  • Wholegrain mustard
  • Rapeseed oil
  • Equipment
  • Loaf tin
  • Cling film


  1. Lay out a triple thickness square of cling film, double the size of the roll you’re going to make, lightly brush with oil.
  2. Lay down your smoked salmon, slightly overlapping to make a rectangle, leaving about 3cm of the clingfilm spare.
  3. Mix your cream cheese with lemon juice, zest, chopped dill and salt and pepper, then spread this generously over the rectangle of smoked salmon.
  4. Roll up the salmon so the cream cheese stays in the centre, so you end up with a roll of salmon wrapped in clingfilm, twits the ends off the clingfilm to remove the air and form an even sausage, then tie off.
  5. Place in the fridge until needed.
  6. Make your dressing and toss in the prawns, lay a bed of them on the plate, remove your roulade from the fridge and slice into barrels, place on top of the prawns.
  7. Serve with some Rye bread and salted butter.

13 Limberline Road,
Hilsea Industrial Estate Hilsea, Portsmouth,
Hampshire PO3 5JF

© Dennis Edwards for Foodservice 2024