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Smoked salmon and lobster Lorne cottage | wefacecook.com Smoked salmon and lobster Lorne cottage | wefacecook.com


Serves: 8
If they like it, it serves 8 otherwise  - thinking face emoji
Preparation time: 30 minutes
Cooking time: No cooking required
Totaltime: 30 minutes

I created this recipe in the ideal surroundings of a salmon fishing camp, on the Grand Cascapedia river, on the Gaspé coast in Québec, Canada, where salmon and lobsters abound.


  • 2 envelops unflavored gelatin
  • 1/3 cup cold water
  • 1 cup parsley, chopped
  • 1/2 up dill, chopped
  • 1/2 up tarragon, chopped
  • 1/2 up chives, chopped
  • 2 ounces butter, softened
  • 2 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 pound lobster chunks, cooked
  • 8 ounces smoked salmon, sliced
  • to taste salt and pepper
  • 1 tablespoon lemon juice
  • 1/4 teaspoon aromat seasoning


  • Dissolve the gelatin in water. In a mixing bowl, combine the parsley, dill, tarragon, chives, butter, cream cheese, and mayonnaise. Melt the gelatin over low heat. Stir in the herb mixture.
    Combine the lobster chunks with the green sauce. Arrange the smoked salmon slices on a sheet of film wrap in a 12 by 8-inch rectangle.
    Spoon the lobster-herb mixture over the smoked salmon to form a log about a foot long. Lift the film wrap, and enclose the smoked salmon in the lobster mixture.
    Twist both ends of the roll. Refrigerate for 3 to 4 hours, or until the roll is firm.
    Remove the film wrap. Place the roll on a cutting board, and slice into -inch slices.

    Arrange two slices of the smoked salmon and lobster roll on cold plates. Serve with cucumber salad, and tomato slices. Decorate with lemon baskets or wedges.
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