Smoked Salmon and Crab Roulade with Walnut Vinaigrette ( Irish Christmas Eve)

 Beautiful on a large platter to serve a group in a buffer setting, or go ahead and serve

as individually platted salads. 

Thank you to my sister-in-law Jill for preparing this delicious dish!

Smoked salmon is, in my opinion, a quintessential Irish item.

In planning this menu I was happy to come across this salad recipe 

to include in our evening repertoire of Irish dishes.

Resource by: Margaret M. Johnson ( The Irish Spirit )

As Always,

ENJOY!

Ingredients

Vinaigrette

3 Tbs. walnut oil

1 Tbs. canola oil

1 Tbs. white wine vinegar

salt and freshly ground pepper

Roulades

3/4 c. mayonnaise

2 Tbs. Jameson Irish Whiskey

1 lb. fresh crabmeat

1/2 tsp. fennel seeds

8 thin slices smoked salmon

3 c. mixed salad greens 

1 avocado peeled, pitted, and cut into slices

1/2 c. chopped walnuts

Delish served with Brown Soda Bread

Shake vinaigrette ingredients together until well blended.  Set aside.

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. 

Divide the mixed greens among 4 salad plates. Place 2 roulade and 2 slices of avocado on each, and sprinkle with the walnuts. Drizzle the vinaigrette over the greens.  Serve with Brown Soda Bread.