Smoked salmon, ricotta and crab rolls

A fresh-tasting canapé from home cooks Jonathan and Liesl Cantelo-Jones
Smoked salmon, ricotta and crab rolls
  • Rating:
  • Serves: makes 12 rolls
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes plus at least 2 hours chilling
  • Effort: easy


  • 4-6 thin slices bread, crusts removed
  • butter, for spreading
  • 50 g ricotta cheese
  • 2 tbsp mayonnaise
  • 250 g fresh white crab meat
  • 25 g capers, chopped
  • a few drops tabasco
  • salt and black pepper
  • 1 tsp powdered gelatine
  • 2 tbsp water
  • 250 g slices of smoked salmon, cut into 5cm-thick strips
  • lemon wedges, to serve
  • sprigs dill, to serve

Tips and Suggestions

Try using reduced fat mayonnaise. For more information on healthy eating see


1. Preheat the oven to 180C/Gas 4.

2. Use a rolling pin to roll each slice of bread thinly. Cut into fish shapes or small rounds and butter both sides of the bread.

3. Arrange on a baking sheet and cook in the oven for about 10 minutes or until crisp and golden. Remove and set aside to cool.

4. Mix together the ricotta, mayonnaise, crab, capers and Tabasco. Season, to taste, with salt and black pepper.

5. Dissolve the gelatine in the water in a heatproof bowl. Sit the bowl over a pan of barely simmering water and stir until dissolved.

6. Stir the gelatine into the crab mixture then set aside to cool.

7. Spread a teaspoon of the crab mixture on each strip of smoked salmon and roll up tightly. Cover and chill in the fridge for at least 2 hours or overnight.

8. Place a smoked salmon roll on each piece on a toast, arrange on a serving platter with the lemon wedges and dill and serve.

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