Salty Log with Sea Flavors: Crab, Smoked Salmon & Gambas (Air Fryer Recipe)
Introduction:
This Salty Log (or savory roulade) is filled with a luxurious mix of seafood—crab, smoked salmon, and gambas (shrimp)—blended with a creamy cheese filling and wrapped in puff pastry or thin egg-based sponge. Cooked in the air fryer until golden and crisp, it’s a delightful centerpiece for any seafood lover. Whether served warm or chilled, it’s bursting with coastal elegance and ocean flavors.
Prep Time: 15–20 minutes
Cook Time: 15–18 minutes
Ingredients (Serves 4–6)
For the Filling:
100g (3.5 oz) crab meat (fresh or imitation)
100g (3.5 oz) cooked gambas/shrimp, chopped
100g (3.5 oz) smoked salmon, chopped
200g (7 oz) cream cheese
2 tbsp mayonnaise or sour cream
1 tbsp lemon juice
1 tbsp fresh dill or parsley, chopped
Salt & pepper to taste
Optional: ½ tsp garlic powder or paprika
For the Pastry Log:
1 sheet of puff pastry (or thin baked sponge/omelet layer for roulade style)
1 egg (beaten, for egg wash)
Instructions
Prepare the Filling (10 minutes)
In a bowl, combine the cream cheese, mayonnaise, and lemon juice until smooth.
Fold in the crab meat, chopped shrimp, and smoked salmon.
Add dill, salt, pepper, and any optional spices.
Mix well and refrigerate while prepping the pastry.
Assemble the Log (10 minutes)
If using puff pastry:
Roll out the puff pastry on parchment paper.
Spread the seafood mixture evenly across, leaving 1 inch around edges.
Roll into a log (like a jelly roll), sealing edges with water.
Place seam-side down and brush with egg wash.
If using egg-based sponge:
Make a thin baked savory sponge or omelet.
Spread the filling and roll tightly into a roulade.
Wrap in parchment or foil for air frying.
Air Fry the Log (15–18 minutes)
Preheat air fryer to 180°C (355°F) for 3 minutes.
Place the log (with parchment) in the air fryer basket.
Air fry at 180°C (355°F) for 15–18 minutes until golden brown and crisp.
Check at 12 minutes and rotate or cover lightly with foil if browning too fast.
Cool, Slice & Serve (5 minutes)
Let the log rest for 5 minutes before slicing.
Slice into 1-inch rounds and garnish with dill or lemon zest.
Optional Add-ins:
Capers or chopped olives for a briny punch.
Finely diced red onion for a mild crunch.
A bit of horseradish or Dijon mustard in the filling for spice.
Serving Suggestions:
Serve warm with a side of green salad and lemon wedges.
Can also be served chilled as a cold savory roll, ideal for picnics or buffets.