Smoked Salmon Cream Cheese Roll Food

SMOKED SALMON ROLLS

Steps:

• Cut twenty-four 3/4x2-inch pieces of smoked salmon.
• Mix cream cheese, celery, walnuts, and green onion together in a bowl. Add 1 teaspoon lemon juice, coriander, and cayenne; mix well.
• Spread mixture on salmon slices and season with black pepper. Roll up to form neat rolls. Place a cucumber slice on each cracker and place a sprig of dill and a salmon roll on each cucumber. Drizzle with remaining lemon juice.

SMOKED SALMON CREAM CHEESE ROLL

Steps:

• In a food processor or blender, (or use an electric beater), combine cheese, lemon juice, lemon zest, garlic,onion, paprika, parsley and Lemongrass/chili.
• Process until combined and smooth.
• Spoon onto a piece of plastic wrap and shape into a 6 inch roll.
• Wrap salmon slices around cheese roll to cover, except ends.
• Roll to press salmon to cheese.
• Wrap tightly in new piece of plastic wrap and chill for at least 2 hours.
• Cut roll into 1/4 inch slices, serve on crackers or pieces of bagel.
• (If Lemongrass& Chilli is not available, (I was lucky enough to have a lovely person send me some from New Zealand, wonderful stuff!), use your favourite Hot spice.).
• An alternate way to do these, works well.
• Use unsliced, home smoked salmon, broken into small pieces and add to the mix after processing, so that there are little lumps of the smoked salmon. Roll in the plastic wrap and freeze until using. Then wrap very thin slices around roll after defrosting.
• You could even freeze the rolls without any salmon after wrapping and wrap with the slices of salmon when serving.

SMOKED SALMON CREAM CHEESE ROLLS

Steps:

• Mix cream cheese and capers in a small bowl.
• Spread smoked salmon slices with cream cheese mixture; roll up jelly-roll fashion.
• Cut rolls into 16 1/2 inch slices.
• Place a romain leaf on each serving plate. Place 4 salmon rounds in a row down the center of each leaf.
• Garnish with lemon wedges and serve with bagels.

NORWEGIAN SMOKED SALMON ROLL WITH CREAM CHEESE

Steps:

• Place cream cheese, dill, garlic powder and chili powder in a bowl and stir to blend.
• Tear off 2 pieces of aluminum foil about 16 inches squared.
• Cut 2 6 X 12 inch pieces of smoked salmon and place one on each sheet of foil.
• Spread the cream cheese mixture on the salmon and carefully roll up the salmon (long wise so that you have 2 six inch long rolls) and then wrap in the foil.
• Place in the freezer for at least 2 hours.
• Remove the salmon rolls from the freezer at least 1 hour before cutting.
• Cut the salmon rolls into 1 inch thick slices.
• Roll the slices through the cracked black pepper, you'll have 12 rolls.

SMOKED SALMON, CAVIAR AND CREAM CHEESE ROLL UPS

Steps:

• In a small bowl mix the cream cheese and chives. Lay the slices of salmon out flat. Spread a thin layer of the cream cheese mixture on 1 side of each slice salmon. Starting from a short end roll the salmon snugly over the filling. With a blanched leek tie the salmon to secure it. Arrange the "sushi" cream cheese side up. Garnish the top with a small dollop of caviar.
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SMOKED SALMON ROLL-UPS

Steps:

• Drain, flake and remove skin and bones from salmon.
• In a large bowl combine cream cheese, lemon juice, red onion, horseradish, salt, and liquid smoke.
• Add salmon to cream cheese mixture; mix well.
• Divide mixture between the flour tortillas; evenly spreading out the filling to the edge.
• Sprinkle top of each tortilla with minced dill.
• Spread two tablespoons of (drained) sliced olives down the center of each toritilla.
• Roll up tortillas; wrap each roll in plastic wrap and refrigerate for 2 to 3 hours.
• To Serve: Slice into bit-size pieces.

SMOKED SALMON CREAM CHEESE SPREAD

Steps:

• Blend cream cheese, smoked salmon, chives (or scallions), horseradish and pepper in a small bowl.
• Refrigerate until ready to use.

SMOKED SALMON ROTOLLOS

Steps:

• Mix the cream cheese with the lemon juice, chopped dill and plenty of black pepper. Spread over 4 large flour tortillas and cover with the smoked salmon. Roll up like a Swiss roll, trim off the ends and discard. Wrap tightly in cling film, twisting the ends firmly to enclose. Place in the fridge until you are ready to use. To serve, take a sharp knife and slice on the diagonal. Serve with extra dill and rocket leaves.