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Smoked halibut roulade with cream of chives

Smoked halibut roulade with cream of chives

  • Greenland halibut
  • Summer
Time:35 min.
Time:35 min.


1 whole side of smoked halibut

1 kg cream cheese 17%
1 bunch of chives
2-3 different kinds of herbs for garnish
1 lemon
Salt and pepper

Cooking instructions

Divide up the slices of halibut onto a large piece of cling film. Let the edges overlap slightly, so that they make a large rectangle with no gaps.

Stir the cream cheese in with the finely-chopped garlic, lemon juice and lemon zest and the salt and pepper.

Arrange the cream cheese in a long sausage shape along one length of the rectangle of halibut slices, 3-4 cm from the edge. Use the film to roll the fish around the cream cheese. Tighten the film well around the roll and tie up the ends. Place the roll in the freezer for 30-60 minutes until the filling has set.

Cut the roll up into slices approx. 4-5 cm thick, remove the film, arrange them on a dish and garnish with fresh herbs.

Next recipe: Pollock loins with parsley cream, coarse root vegetables and potatoes