Anytime I have a large gathering at our house, my smoked salmon roulade is one of the recipes that people can expect to see. Gorgeous, perfectly salted smoked salmon is rolled into a fluffy egg white base with aromatic fresh dill and smooth cream cheese. It always seems to impress everyone, whether they are trying to eat healthier or not.
The name sounds fancy, but roulade really just means “roll”in French, and this recipe is so much easier than it looks. Seriously. Simple and gorgeous at the same time? Sign me up. No one will never guess how easy these little beauties are to make!
Why do I always make these rolls for any get-together, year round? It’s because they are so unbelievably quick and can be made well in advance. That part makes this recipe unique and totally makes it my go-to appetizer for any occasion. Unlike many dishes, you can easily make it a couple of days ahead of time so that you’re not stressing on the day that you need it. There’s no need to heat it up, either. It’s also practical to pack and transport, so it’s perfect to bring along with you to a friend’s house.
Did I mention that this smoked salmon roulade recipe is also healthy? These pretty pinwheels are packed with protein (complete with all the essential amino acids!) and crucial omega-3 fats from the fish. Each roll has less than half a grab of carbs, so they are perfect for any low carb diet.
Fortunately, I find that everyone gobbles these up when I serve them. They just happen to be a low carb appetizer that’s brimming with enough flavor to please anyone. So, whether you’re low carb, gluten-free, both, or neither, this smoked salmon roulade is a winner. Try making it for a crowd and watch how quickly it disappears!
Smoked Salmon Roulade (Low Carb, Gluten-Free):
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| Servings | Prep Time | Cook Time |
| pinwheels | 10 minutes | 10 minutes |
| Smoked Salmon Roulade (Low Carb, Gluten-Free) This 5-ingredient smoked salmon roulade recipe is gluten-free, low carb & high in protein. You'll impress everyone w/ this easy, low carb recipe!
|
- 4 large Egg whites
- 1/4 tsp Cream of tartar
- 8 oz Plain cream cheese
- 8 oz Smoked salmon (thinly sliced)
- 1/4 cup Fresh dill
- Preheat the oven to 400 degrees F.
- Using a hand mixer, beat the egg whites and cream of tartar until stiff peaks form. Start the mixer on the medium-low setting and then turn it up high once the egg whites start to get frothy. This works faster if the egg whites are at room temperature first.
- Line a 15x11 baking sheet with parchment paper or a silicone baking mat, then grease it. Spread the egg whites evenly on the parchment paper using a spatula - this will be the crust. Bake the crust for 8-10 minutes, until golden.
- Meanwhile, nuke the cream cheese for one minute in the microwave, until soft. Stir in the dill until smooth.
- Allow the crust to cool slightly, then carefully peel it off the parchment paper (a spatula can help with this).
- Spread the cream cheese mixture onto the crust using a spoon or spatula. Place the smoked salmon slices in a single layer over the cream cheese.
- Transfer the entire creation onto a large piece of aluminum foil, and roll it up, starting at one of the wide edges. Wrap the foil around the roll and refrigerate for at least an hour. This will allow the ingredients to stick together and make it easier to cut without the cream cheese seeping out.
- To serve, cut the roll into slices, approximately 1/2 inch thick.
Net carbs each: <0.5g
| Print recipe |  Yum |
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Hi, looks like a great recipe! Could boxed egg whites be used or are fresh better? Thanks
Hi Anoude, You can use boxed egg whites as long as you are able to beat them to stiff peaks. Sometimes it’s harder to get the boxed ones to do that, or it takes much longer, but it’s doable. Fresh egg whites are usually easier to use when you need stiff peaks, but you can try boxed. I’ve had mixed results with those – sometimes it works and sometimes they never get past the frothy stage. Fresh egg whites usually form soft peaks after 60-90 seconds and stiff peaks around 120-150 seconds (just over 2 minutes). For boxed, it can take a few minutes longer, but you’ll know if it’s still not working a few minutes later (in that case I just use them for an omelet). Also, the egg whites (whether boxed or fresh) will form peaks more easily if they are at room temperature, and don’t forget the cream of tartar which acts as a stabilizer to help the peaks form. Hope this helps!
Great, thanks for the in depth reply! Was just planning on using boxed to save myself thinking of something to do with the yolks but i think i’ll go ahead and use fresh, sounds like i’ll get a better result with that…
You’re welcome! Let me know what you think!