Salty Log with Sea Flavors: Crab, Smoked Salmon & Gambas

Here’s a Savory Log Recipe featuring sea flavors like crab, smoked salmon, and gambas (shrimp/prawns) — a luxurious and visually stunning dish perfect as a starter or buffet centerpiece.

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🦀 Salty Log with Sea Flavors: Crab, Smoked Salmon & Gambas

📌 Serves: 6–8

⏱️ Prep time: 30 minutes

❄️ Chill time: 2–4 hours

🍽️ Ideal for: Holiday starter, seafood lovers, summer buffet

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🧾 Ingredients:

For the log (filling):

• 150g (5 oz) cooked crab meat (fresh or canned, well-drained)

• 100g (3.5 oz) cooked peeled gambas/shrimp, chopped

• 150g (5 oz) smoked salmon, chopped

• 200g (7 oz) cream cheese (like Philadelphia), room temp

• 100g (3.5 oz) crème fraîche or sour cream

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• 1 tbsp chopped fresh dill (or parsley/chives)

• Salt & black pepper to taste

• Optional: 1 tsp horseradish or a few drops of Tabasco for kick

For the wrap (crepe or roulade base):

• 4 large eggs

• 100ml (3.4 fl oz) milk

• 60g (2 oz) flour

• 1 tbsp olive oil

• Pinch of salt

• Optional: 1 tbsp finely chopped herbs (chives, parsley)

To decorate (optional):

• A few slices of smoked salmon or whole prawns

• Fresh dill sprigs

• Lemon slices or zest

• A light spread of cream cheese to “frost” the log

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🍳 Instructions:

1. Make the roulade base (like a savory sponge or crepe sheet):

1. Preheat oven to 180°C (350°F).

2. Beat eggs until frothy. Add milk, flour, olive oil, and salt. Mix until smooth.

3. Pour batter into a lined, greased rectangular baking tray (approx. 30×20 cm / 12×8 in).

4. Bake 10–12 minutes until lightly golden and springy.

5. Let cool slightly. Then turn out onto parchment paper or a clean kitchen towel.

2. Make the seafood filling:

1. In a large bowl, mix cream cheese, crème fraîche, lemon juice, mustard, and dill.

2. Fold in crab meat, chopped shrimp, and smoked salmon.

3. Season to taste with salt, pepper, and optional horseradish or Tabasco.

3. Assemble the log:

1. Carefully spread the filling evenly over the roulade sheet, leaving a 1cm border.

2. Roll tightly, using the paper/towel to help shape it into a log.

3. Wrap tightly in cling film and refrigerate for 2–4 hours to firm up.

4. Decorate (optional but elegant):

• Unwrap the chilled log.

• Optionally “frost” with a thin layer of cream cheese.

• Garnish with dill, salmon roses, prawns, lemon zest, or caviar.

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🥂 Serving Suggestions:

• Serve sliced with lemon wedges and toasted brioche or crackers.

• Perfect with a glass of chilled white wine, Champagne, or a dry rosé.