Turkey and Smoked Salmon Roulade with Roast Garlic Potatoes

By Recipe developed by Anthony Williams, British Turkey Chef of the Year. Reprinted with permission from British
Culinary Setting
Boneless Breast



1 Large egg, separated and egg white beaten

As needed Ground white pepper

2 Thin slices smoked salmon

6 Spinach leaves, blanched and well dried

4 to 5 New potatoes, well scrubbed

2 Cloves garlic

As needed olive oil

As needed kosher salt

As needed flat leaf parsley, freshly chopped

1/2 c fresh blueberries

1 tsp raw cane sugar

1 tsp balsamic vinegar


Turkey Roulade

Pat turkey cutlet/steak dry and place between 2 sheets of plastic wrap. Lightly pound to an even thickness. Brush with beaten egg white and lightly sprinkle with white pepper.

Cover with thinly sliced smoked salmon. Brush salmon with additional egg white.

Layer with spinach leaves.

Tightly, roll up the turkey escalope. Place on a buttered piece of foil and roll into a "Christmas cracker", twisting the ends of the foil to enclose the contents.

Steam or poach for 10 to 20 minutes or until the internal temperature reaches 165 degrees F.

Hold for service.

Roast Garlic Crushed Potatoes

Boil potatoes in their skins until tender. Roast garlic cloves in their skins with a bit of olive oil until tender.

Drain and crush potatoes with a 2-pronged fork. Season well with salt. Remove skins from garlic and add roasted garlic and parsley.

Hold for service.

Blueberry Compote

In a small saucepan, place blueberries, sugar and vinegar. Bring to a gentle simmer and then remove from the heat.

Hold for service.


Slice turkey and arrange on a warm dinner plate. Place the potatoes in an oiled ring on the plate. Remove the ring.

Drizzle blueberry compote around the turkey and serve warm.