Burren Smoked Salmon and Crab Roulades with Walnut Vinaigrette

Burren Smoked Salmon and Crab Roulades with Walnut Vinaigrette


byBirgitta & Peter Curtin owners of The Burren Smokehouse

of Co. Clare

This dish is suitable as a side dish for your barbecue or al fresco lunch or dinner. It is also suitable for more festive occasions. This recipe is c Read More
Prep Time

15 Minutes


2-4 People



  • 3/4 cup mayonnaise
  • 2 tblsp Irish whiskey
  • 1 lb fresh crabmeat
  • 1/2 tsp fennel seeds
  • 8 slices (180g) of Burren Smoked Irish Organic Salmon, cold smoked
  • 3 cups mixed greens
  • 1 avocado, peeled, pitted, and cut into 8 slices*
  • 1/2 cup chopped walnuts
  • Brown Soda Bread for serving

Walnut Vinaigrette:

  • 3 tblsp roasted walnut oil
  • 1 tblsp rapeseed oil
  • 1 tblsp white wine vinegar
  • Salt and freshly ground pepper to taste


Making the vinaigrette:

Combine the oils, vinegar, and salt and pepper to taste in a sealable jar, cover, and shake until blended. Set aside.

Making the roulades:

In a small bowl, whisk together the mayonnaise and whiskey.

Stir in the crabmeat and fennel seeds.

Spread the crabmeat mixture onto the slices of salmon, roll up into cylinder shapes, and refrigerate for 15 minutes.

To serve:

Divide the mixed greens among 4 salad plates.

Place 2 roulades and 2 slices of avocado on each, and sprinkle with the walnuts.

Drizzle the vinaigrette over the greens. Serve immediately with brown soda bread.

Top Tip: In order to prevent the avocado slices from going black, brush them with freshly squeezed lemon juice.

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