The left and right fillet are marinated, then tied together and hot smoked. This technique, which is often used by Scandinavian chefs, prevents the salmon from losing any juices or flavours. During the hot-smoking process, the salmon are turned to preserve juices and flavours and counteract any losses.
Afterwards, the Roulade is gently cooled and vacuum packed, which makes it very easy to cut. You will not find a more versatile product in the industry. You can process these into rillettes, salads, mousses, slices, to serve hot or cold, or as pulled salmon. You can also heat the roulade on the BBQ or smoker to give the aromas an additional boost.
Rock and Rouleau!