Savoury Log with Flavours of the Sea

There’s something magical about a dish that looks impressive on the table yet feels surprisingly simple to prepare. That’s exactly what this Savoury Log with Flavours of the Sea delivers—a soft, golden roulade filled with a creamy, seafood-studded filling that tastes like a refined appetizer you’d order in a cozy seaside bistro.

Instead of being sweet like a traditional cake roll, this savoury version leans into delicate ocean flavours: tender smoked salmon, shrimp, or tuna, folded into a smooth cream cheese filling lightened with whipped cream. Wrapped inside a soft, egg-based sponge, every slice reveals pretty swirls of colour and texture. It’s elegant, but also comforting and familiar.

This savoury log is perfect for brunches, holiday tables, buffets, potlucks, or as a make-ahead appetizer when you want something a bit special without spending all day in the kitchen. You can slice it thinly for finger food, or serve thicker slices as a light main with a salad on the side. However you present it, it’s the kind of recipe that gets people saying, “Wow, did you really make that yourself?”

Why You’ll Love This Savoury Log

What makes this savoury log stand out is how it balances flavour, texture, and ease of preparation:

Soft, cloud-like base – Made with just eggs, flour, and baking powder, the sponge is light but sturdy enough to roll without breaking.
Rich, creamy filling – Cream cheese and whole cream combine into a silky spread that coats every bite.
Fresh sea flavours – Smoked salmon, tuna, or shrimp add a savoury depth that feels special but approachable.
Visually stunning – Once sliced, the log reveals beautiful spirals—perfect for photos, parties, and buffet platters.
Endlessly customizable – You can adjust herbs, seafood, and seasonings to match your taste or what you have on hand.

Compared to complicated pastry creations, this savoury log is straightforward and forgiving. The batter whisks together quickly, the filling is almost effortless to stir, and the rolling technique becomes easy once you’ve tried it once. Yet the final result looks like something from a professional kitchen.

Preparation and Cooking Time

One of the advantages of this recipe is that it feels fancy but doesn’t demand hours in the kitchen.

Preparation time: 25–30 minutes
Baking time: 10–15 minutes
Cooling and assembling: 45–60 minutes (mostly resting time)
Total time: About 1 hour 30 minutes, largely hands-off

You can also make it ahead of time, which means less stress when you’re hosting guests. The flavours even deepen slightly after resting in the fridge.

Core Ingredients for Making the Recipe

To create this Savoury Log with Flavours of the Sea, you only need a handful of simple base ingredients, plus a few flavourful add-ins to bring the ocean to your table.

For the Savoury Sponge (Log)

These ingredients form the soft, flexible base that you’ll roll around the filling:

4 eggs
100 grams of flour (all-purpose/plain flour)
1 teaspoon of baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 1 teaspoon dried herbs (such as dill, parsley, or chives)
Optional: 30 grams finely grated cheese (like Parmesan or Gruyère) for extra flavour

The eggs help the sponge rise and stay flexible, the flour and baking powder provide structure, and simple seasonings ensure the base tastes as good as it looks.

For the Creamy Sea-Filled Center

These ingredients create the luscious filling that gives this log its “flavours of the sea” personality:

150 grams of cream cheese, softened
100 millilitres of whole cream (heavy cream or whipping cream)
100–150 grams smoked salmon, thinly chopped
or canned tuna (well drained)
or small cooked shrimp (peeled and chopped)
1–2 tablespoons lemon juice (to brighten the flavours)
1 tablespoon finely chopped fresh dill (or parsley)
1 tablespoon finely chopped chives or green onions
Salt and pepper, to taste

The cream cheese gives body and tang, the cream adds lightness, and the seafood brings the star flavours. Lemon and herbs help cut through the richness and make every bite feel fresh.

Optional Garnish and Decoration

To make your savoury log look extra impressive on the plate, you can add:

A few extra slices of smoked salmon or shrimp on top
Fresh herbs (dill, parsley, chives)
A light sprinkle of lemon zest
A handful of baby salad leaves or arugula on the serving platter

These optional touches turn a simple roulade into a show-stopping centerpiece.

Step-by-Step

Guide to Making the Recipe

Let’s walk through the process from start to finish so you feel confident at every stage.

Step 1: Prepare Your Baking Pan and Oven

Preheat your oven to 180°C (350°F).
Line a rectangular baking tray (about 30×40 cm or similar) with parchment paper.
Lightly grease the parchment with a bit of oil or butter.
This helps the sponge release easily after baking, which is key for getting a clean roll.

Step 2: Make the Savoury Sponge Batter

Separate the eggs into yolks and whites:
- Place the egg yolks in one large mixing bowl.
- Place the egg whites in another clean, dry bowl.
Beat the yolks with salt and pepper:
- Add the 1/2 teaspoon salt and 1/4 teaspoon pepper to the yolks.
- Whisk until the mixture becomes slightly paler and thickened.
- If using, stir in your dried herbs and grated cheese now.
Sift the dry ingredients:
- In a small bowl, sift together the 100 g flour and 1 teaspoon baking powder.
- This helps avoid lumps and ensures an even rise.
Combine yolks and flour mixture:
- Gradually add the dry ingredients to the beaten yolks.
- Mix gently with a spatula until you get a smooth, thick batter.
- Be careful not to overmix; just stir until no streaks of flour remain.

Step 3: Whip the Egg Whites

Using an electric mixer or a whisk, beat the egg whites until they form soft peaks.
- This means when you pull the whisk out, the peaks hold their shape but gently fold over at the top.
Once soft peaks form, you can add a tiny pinch of salt or a drop of lemon juice to stabilize them (optional but helpful).

Whipped egg whites give your sponge its light, airy texture and make it easy to roll without cracking.

Step 4: Fold the Whites into the Batter

Add about one-third of the beaten egg whites to the yolk–flour mixture.
- Gently fold with a spatula to lighten the batter.
Add the remaining whites in two more additions, folding slowly and carefully.
- Use upward and circular motions, turning the bowl as you go.
- Take your time—this step keeps the batter airy.
When the batter looks smooth, pale, and slightly fluffy, you’re ready to bake.

Step 5: Bake the Sponge

Pour the batter onto the prepared baking tray.
Use a spatula to spread it evenly into the corners.
- Aim for a uniform thickness so it bakes evenly.
Place the tray in the preheated oven and bake for 10–15 minutes, or until:
- The top is lightly golden,
- The sponge feels springy to the touch, and
- A toothpick inserted in the center comes out clean.

Avoid overbaking; you want the sponge just cooked so it stays flexible for rolling.

Step 6: Prepare the Sponge for Rolling

Rolling the sponge while it’s still warm helps it keep a beautiful shape later.

Lay a clean kitchen towel on your work surface and place a sheet of parchment or baking paper on top.
When the sponge is done, remove the tray from the oven and immediately:
- Carefully loosen the edges of the sponge from the parchment in the tray.
- Turn the sponge out onto the clean parchment on the towel so the bottom side faces up.
Peel off the parchment that was used for baking.
- Do this gently to avoid tearing.
While the sponge is still warm, roll it up gently (with the clean parchment inside):
- Start from the short side if you want a thicker log, or the long side for more slices.
- Roll slowly, without pressing too hard.
Let the sponge cool completely in this rolled shape at room temperature.
- This “trains” it to hold the rolled form later when we add the filling.

Step 7: Prepare the Creamy Sea Filling

While the sponge cools, it’s time to make the luscious seafood filling.

In a mixing bowl, add the 150 g cream cheese.
- Make sure it’s at room temperature so it blends smoothly.
Using a whisk or electric mixer, beat the cream cheese until soft and creamy.
Slowly pour in the 100 ml whole cream while whisking.
- Continue beating until the mixture becomes light, smooth, and slightly thickened.
- It should hold gentle peaks but still spread easily.
Add the lemon juice, fresh dill, and chives.
- Stir to combine.
Fold in your chosen seafood:
- Smoked salmon, shrimp, or tuna, finely chopped.
- Mix gently so the pieces are evenly distributed but still visible in the filling.
Taste and adjust seasoning:
- Add more salt, pepper, or lemon juice if needed.
- Remember: smoked salmon or tuna can be salty, so season gradually.

You should now have a creamy, speckled filling that smells lightly of the sea, with herb flecks and a fresh citrus note.

Step 8: Assemble the Savoury Log

Once the sponge has cooled and your filling is ready, it’s time to put everything together.

Carefully unroll the cooled sponge.
- Don’t worry if it has a few small cracks; they’ll be hidden once rolled and sliced.
Spread the seafood cream filling evenly over the surface, leaving a small border (about 1–2 cm) around the edges.
- This prevents the filling from squeezing out when you roll.
Starting from the same side you used the first time, gently roll the sponge back up, this time without the parchment inside.
- Use the parchment underneath to help lift and guide the roll.
- Roll steadily but not too tightly; you want a snug log without forcing the filling out.
Once rolled, wrap the log tightly in fresh parchment paper or plastic wrap.
Place it in the refrigerator for at least 1–2 hours to set.
- This resting time helps the flavours meld and gives the log a firmer texture for clean slicing.

Step 9: Slice and Serve

When ready to serve, remove the log from the fridge and unwrap it carefully.
Place it on a serving plate or board.
Use a sharp knife to slice into pieces about 1–2 cm thick.
- Wipe the knife between cuts for neat, attractive slices.
Garnish with:
- Extra herbs,
- A few small pieces of smoked salmon or shrimp on top,
- Or a sprinkle of lemon zest.

Your Savoury Log with Flavours of the Sea is now ready to impress your guests—or just brighten your own meal.

Flavor Variations and Creative Twists

One of the joys of this recipe is how easily you can adapt it to suit your tastes, the season, or what you have in your fridge.

1. Different Seafood Combinations

All salmon: Use only smoked salmon for a classic, slightly smoky flavour.
Tuna & herb: Combine canned tuna with lots of dill, parsley, and a touch of mustard.
Shrimp medley: Use small cooked shrimp with lemon zest and a pinch of garlic for a fresh, bright taste.
Mixed seafood: Combine salmon, shrimp, and tuna for a more complex “ocean mix” filling.

2. Add Vegetables for Freshness

You can add finely chopped vegetables to the filling for colour, crunch, and nutrition:

Cucumbers, seeded and finely diced (pat them dry first)
Red bell peppers or yellow peppers, finely chopped
Green onions or red onions, very finely minced
Capers for a briny touch

Just be sure to keep the pieces small so they roll easily without tearing the sponge.

3. Play with Herbs and Spices

Herbs and spices can completely transform the character of this log:

Mediterranean style: Use parsley, basil, lemon zest, and a touch of garlic.
Nordic inspiration: Focus on dill, chives, and extra lemon.
Spiced version: Add a pinch of smoked paprika or mild chili flakes for warmth.

4. Cheese Variations

If you’d like a richer, stronger flavour:

Replace part of the cream cheese with goat cheese or ricotta.
Add a handful of grated Parmesan or Gruyère to the filling.

Cheese lovers will appreciate the deeper savouriness this adds.

How to Serve

This savoury log is wonderfully versatile in how it can be served and enjoyed.

As an Elegant Appetizer

Slice it into neat rounds and arrange them on a platter:

Decorate with herbs and lemon wedges.
Serve alongside sparkling water, white wine, or a light cocktail.
Perfect for holiday gatherings, dinner parties, or buffets.

As a Light Main Course

Serve thicker slices with:

A green salad dressed with lemon vinaigrette,
A side of roasted vegetables, or
Crusty bread and olives.

This turns the log into a balanced, satisfying meal that’s not too heavy.

For Brunch or Special Breakfast

This savoury log fits perfectly on a brunch table:

Pair it with scrambled eggs, fresh fruit, and pastries.
Add it to a weekend brunch spread where guests can help themselves.

Its flavour is rich but not overpowering, making it a nice complement to other dishes.

As a Make-Ahead Party Dish

Because it needs time to set in the fridge, this log is a fantastic make-ahead option:

You can prepare it the day before an event.
Slice just before serving to keep the edges clean and fresh-looking.

This means less stress and more time to enjoy your guests.

Tips & Variations for Perfect Results

A few simple tips will help you nail this recipe every time.

Choose Your Seafood Wisely

Use good-quality smoked salmon, tuna, or shrimp for the best flavour.
If using canned tuna, choose one packed in water and drain it very well.
Avoid seafood that is too watery or strongly fishy; you want clean, gentle flavours.

Don’t Overbake the Sponge

Overbaking is one of the most common mistakes:

If the sponge bakes too long, it can dry out and crack more easily.
Check it early; as soon as it’s golden and springy, remove it from the oven.

Roll While Warm

Rolling the sponge while it’s still warm helps it “remember” its shape:

Roll it with parchment inside and let it cool fully before unrolling.
This step greatly reduces the risk of cracks when you assemble the log.

Keep the Filling Creamy but Thick

A filling that is too thin will seep out when you slice:

Whip the cream and cream cheese until they’re slightly thick and stable.
If the mixture feels too runny, chill it briefly before spreading.

Let It Rest in the Fridge

Resist the temptation to slice immediately:

Chilling for 1–2 hours (or overnight) helps the log firm up.
The flavours meld together, and the slices hold their shape beautifully.

Final Thoughts

This Savoury Log with Flavours of the Sea is a celebration of how simple ingredients can become something truly memorable. With a soft, golden sponge on the outside and a creamy, seafood-infused swirl inside, it offers a wonderful mix of textures and flavours in every slice.

You don’t need advanced baking skills or special equipment to make it—just a bit of patience and a gentle hand when rolling. The result is a dish that feels restaurant-worthy yet very much at home on your own table.

Whether you’re hosting a holiday dinner, preparing a brunch, or just looking for a new way to enjoy seafood, this savoury log is a recipe you’ll want to return to again and again. It’s elegant, comforting, and endlessly customizable—the kind of dish that quickly becomes one of your signature recipes.

FAQ

1. Can I use different types of seafood for this recipe?

Yes, absolutely. This savoury log is very flexible:

You can use smoked salmon, tuna, shrimp, or a mix.
Just make sure the seafood is cooked (if needed), well drained, and chopped finely.
Avoid very oily or strongly flavoured fish that might overpower the creaminess.

2. Can this savoury log be made ahead of time?

Definitely. In fact, making it ahead can improve the flavour:

Prepare and assemble the log, then wrap it well in plastic wrap.
Store it in the refrigerator for up to 24 hours before serving.
Slice just before serving to keep the edges clean and pretty.

3. Can I freeze the Savoury Log with Flavours of the Sea?

Freezing is possible, but there are a few things to keep in mind:

Cream cheese and cream can slightly change texture after freezing and thawing.
If you decide to freeze it, wrap the log tightly in plastic wrap and then foil.
Freeze for up to 1 month. Thaw slowly in the refrigerator before serving.
For best texture and flavour, this dish is usually more enjoyable fresh or just refrigerated, not frozen.

4. What if my sponge cracks when I roll it?

Don’t worry—small cracks are normal and usually hidden:

A few surface cracks won’t affect the taste or overall look once the log is covered and sliced.
To reduce cracking, be sure to roll the sponge while it’s still warm and don’t overbake it.
If there’s a larger crack, you can place that side facing down on the serving plate.

5. Can I make a lighter version of this recipe?

Yes, you can lighten the recipe slightly:

Use light cream cheese instead of full-fat.
Replace part of the cream with plain Greek yogurt (but keep in mind, it may be tangier and slightly less rich).
Choose leaner seafood like tuna packed in water.

Just remember that the richest, creamiest texture comes from full-fat ingredients, so try to keep some of that creaminess if possible.