Smoked Salmon Cream Cheese Rolls 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 AND CUCUMBER ROLLS

Steps:

• Quarter cucumber lengthwise, cutting off and discarding rounded ends. Stir together cream cheese, chives, horseradish, salt, and pepper to taste until combined well.
• Pat cucumber dry. Arrange enough salmon to completely wrap 1 cucumber quarter in 1 layer on a sheet of plastic wrap, then spread with a thin layer of cream cheese mixture. Wrap coated salmon around cucumber quarter to cover completely, pressing gently to help it adhere. Repeat with remaining cucumber quarters. (You may have leftover salmon.) Cut rolls crosswise into 3/4-inch pieces.

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 ROLLS

Steps:

• Mix cream cheese, spices and lemon juice together.
• For each tortilla round spread cream cheese over all.
• Lay smoked salmon on half of the round.
• Roll up starting with side that has salmon.
• Seal edge together with cream cheese mixture and lay seam side down on tray.
• You can now cut these into slices right away or refrigerate for 30 min to make them easier to cut.
• The ends will not look very presentable but are great for you to snack on.
• I usually use my veggie tray to take these along to a party.
• I alternate them with shrimp for a great display and put seafood sauce in the middle for dipping.

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 CREAM CHEESE SPREAD

Steps:

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