Mary Berry Smoked Salmon Roulade

I still remember the first time I had a smoked salmon roulade — it was Christmas lunch, and my gran had spotted the recipe in a glossy magazine. She said we were having “something a bit posh” this year, and wouldn’t take no for an answer.

There it was, centre stage on her silver tray, rolled tighter than a Swiss watch and glistening like it had a PR agent. One bite and I was hooked: soft and smoky, creamy and zingy, with that whisper of lemon and fresh herbs. A forkful of something truly special.

This Mary Berry smoked salmon roulade brings all of that back — and stays true to her magic. It’s elegant, yes. But it’s also easy. You don’t need to be a chef — just follow the steps and let the ingredients shine. Whether it’s Christmas, brunch with friends, or a Wednesday when you fancy a treat, this recipe works.

Ingredients List

• 600g smoked salmon slices — Go for thin slices that hold together well when rolled. They’re your structural support here.
• 200g cream cheese — Full-fat, always. The texture is richer and more stable when rolling.
• 1 small bunch of chives — Chopped finely. Gives it that subtle, fresh oniony lift.
• Zest and juice of 1 lemon — Adds brightness. The zest especially makes everything sing.
• 10ml olive oil
• 2 shallots, finely chopped — Milder and sweeter than onions. Totally worth the extra chopping.
• 200g rocket — Its pepperiness cuts through the richness like a dream.
• Salt & freshly ground black pepper — Light touch only. Smoked salmon’s already well-seasoned.

How To Make It

1. Get your aromatics sorted. Finely chop the shallots and chives. Zest your lemon (avoid the white pith) and squeeze the juice into a mixing bowl.
2. Mix the filling. Add cream cheese, chopped shallots, chives, lemon zest, and a bit of salt and pepper to the bowl. Stir until smooth. Give it a little taste — it should be fresh, tangy, and herby.
3. Lay out the salmon. On a clean sheet of cling film or baking paper, arrange the salmon slices into a rectangle, about 25x30cm. They should overlap slightly like roof tiles — this is what keeps it all together when you roll.
4. Spread and roll. Gently spread the cream cheese mixture over the salmon, leaving a 1cm border at the edges. Now roll it up from the long side, using the cling film to guide you. Not too tight, but no gaps either — think firm but kind.
5. Chill. Wrap the roulade tightly in the cling film and chill it in the fridge for at least an hour. It’ll firm up beautifully and slice cleanly.
6. Prep your rocket. While it chills, wash the rocket and toss it with olive oil, a bit of lemon juice, and seasoning.
7. Slice and serve. Unwrap the roulade and slice it at a slight angle — about 1.5cm thick discs. Serve with a generous tuft of rocket on the plate.

Little warning: The first time I made this, I got a bit excited with the filling and overloaded it. It oozed out the sides like a soft cheese disaster. So remember: less is more.

Common Mistakes

Why did my roulade fall apart?
It probably needed more chill time, or your salmon slices weren’t overlapped enough. Structure matters here.

Why does it taste too salty?
Smoked salmon is already quite salty. Always taste your cream cheese mixture before seasoning. I once served a version that had guests reaching for water like they’d just eaten seawater on toast.

Can I use regular onions instead of shallots?
If you’re in a pinch, yes — but soak them in lemon juice for 10 minutes first to take the edge off. Shallots really are better here.

How do I stop the roulade from cracking?
Make sure your cream cheese is room temperature, so it spreads easily. And when rolling — gentle, even pressure. Don’t force it.

Storage And Reheating Tips

• Fridge: Store it tightly wrapped for up to 2 days. Honestly, it’s even better the next day.
• Freezer: You can freeze it! Wrap in cling film, then foil, and freeze whole. Defrost in the fridge overnight.
• Reheating: Not ideal. This one’s best served cold, as intended. If you really need to, wrap in foil and warm gently in a low oven (150°C / 300°F) for 10 minutes. Never microwave — it turns weird and rubbery.

What To Serve With It

• Oatcakes or crusty bread — Something simple and crunchy to contrast the creaminess.
• Chilled white wine — Sauvignon Blanc, dry Riesling, or even a sparkling wine if you’re feeling festive.
• A crisp cucumber salad or roasted asparagus — Keeps things fresh and green.

Once, completely unplanned, I served this with mini Yorkshire puddings — and people went wild for it. Who knew?

FAQ Section

Can I make this ahead of time?
Yes — in fact, it’s better that way. Make it the night before and slice before serving.

Can I make it gluten-free?
Absolutely. The roulade itself is gluten-free. Just watch your sides.

Is this low-carb or keto-friendly?
Yes, very much so. It’s mostly protein and fat — great for keto diets.

Can I use hot-smoked salmon instead?
You can, but it won’t roll the same way. It flakes more, so better layered or served in a terrine-style dish.

Try More Recipes:

• Mary Berry Pork Pie
• Mary Berry’s Smoked Haddock Quiche
• Mary Berry Meat And Potato Pie Recipe