Smoked salmon, sundried tomato and walnut rolls

22 December 2017 by
First published: 20 January 2018

Smoked salmon, sundried tomato and walnut rolls

These smoked salmon, sundried tomato and walnut rolls courtesy of California Walnuts is make the most of the nutrient-rich nut. High in omega-3s, they’ll make a health-packed canapé or starter for any party.


50g California walnuts

75 g sundried tomatoes 

Small bunch of dill, leaves picked

Small bunch of chives

300g soft goat’s cheese

6 slices of smoked salmon (around 300g)

50g radicchio

50g mixed salad leaves

3tbsp white wine vinegar

1tsp sugar

2tbsp walnut oil

Salt and pepper

A pinch of pink peppercorns to garnish


Roughly chop the California walnuts and toast them in a drying frying pan until lightly browned making sure to stir to prevent them catching, around 1 – 2 mins. Set aside to cool.

Finely chop the tomatoes and most of the dill, reserving a few sprigs for garnish.

In a large bowl mix the goat’s cheese with the dill, tomatoes and walnuts (reserving a few walnuts for garnish) and season to taste with salt and pepper.

Place the salmon slices onto a clean work surface and split the goat’s cheese mixture between them.

Roll up the salmon slices and slice each in half vertically, then tie together each roll with a chive.

Mix the vinegar, sugar, and oil and season with salt and pepper to taste, then dress the salad leaves.

Serve the salmon rolls with the salad – garnish with peppercorns, and the reserved walnuts and dill.

You might also like these Pink Lady fish tacos or our breakfast burritos!

Did you enjoy this recipe? Please rate it
recipe image
Smoked Salmon, Sundried Tomato and Walnut Rolls
Published On
Prep time
Total Time