Smoked Salmon Rolls Food

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SMOKED SALMON ROLLS



Smoked Salmon Rolls image

Tasty canape appetizer featuring smoked salmon rolled around cream cheese, placed on a cracker with cucumber and seasoned/garnished with dill. Garnish with chives if desired.

Provided by =Mark

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 30m

Yield 24

Number Of Ingredients 12

8 ounces thinly sliced smoked salmon
8 ounces cream cheese, softened
1 stalk celery, chopped
¼ cup chopped walnuts
¼ cup chopped green onion
2 teaspoons lemon juice, divided
½ teaspoon ground coriander
½ teaspoon cayenne pepper
freshly ground black pepper to taste
24 thin slices cucumber
24 crackers (such as Wheatsworth®)
24 sprigs fresh dill

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.

Nutrition Facts : Calories 74.5 calories, Carbohydrate 3.5 g, Cholesterol 12.6 mg, Fat 5.5 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 136.1 mg, Sugar 0.7 g

SMOKED SALMON SUSHI ROLL



Smoked Salmon Sushi Roll image

A very basic and easy way to make sushi rolls.

Provided by Vivian Lee

Categories     Appetizers and Snacks     Seafood

Time 5h

Yield 6

Number Of Ingredients 7

2 cups Japanese sushi rice
6 tablespoons rice wine vinegar
6 sheets nori (dry seaweed)
1 avocado - peeled, pitted and sliced
1 cucumber, peeled and sliced
8 ounces smoked salmon, cut into long strips
2 tablespoons wasabi paste

Steps:

  • Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
  • Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
  • Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
  • Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

Nutrition Facts : Calories 291 calories, Carbohydrate 45.1 g, Cholesterol 8.7 mg, Fat 6.9 g, Fiber 3.8 g, Protein 11.1 g, SaturatedFat 1.1 g, Sodium 404.7 mg, Sugar 0.2 g

SMOKED-SALMON AND CUCUMBER ROLLS



Smoked-Salmon and Cucumber Rolls image

Categories     No-Cook     Cocktail Party     Horseradish     Cream Cheese     Salmon     Cucumber     Chive     Gourmet

Yield Makes 56 hors d'oeuvres

Number Of Ingredients 6

1 (12-inch) seedless cucumber (usually plastic-wrapped)
4 ounces cream cheese, softened (1/2 cup)
1/4 cup finely chopped fresh chives
2 tablespoons drained bottled horseradish
1/4 teaspoon salt
1 pound thinly sliced smoked salmon

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 ROLLS



Smoked Salmon Rolls image

I wanted something different to take along to a work Christmas party one year and came up with these. They were a big hit. I actually use Epicure Seafood and Fish spice but tried to figure out the spices so everyone could try. Just use your own judgement.

Provided by Tiggrr

Categories     Potluck

Time 30m

Yield 40 rolls approximately

Number Of Ingredients 7

1 package tortilla, rounds
1 package smoked salmon
1 container cream cheese spread
1/2 teaspoon dill
1/4 teaspoon garlic
1/4 teaspoon onion salt
1/4 teaspoon lemon juice

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.

Nutrition Facts : Calories 54.6, Fat 1.4, SaturatedFat 0.3, Sodium 111.3, Carbohydrate 9, Fiber 0.5, Sugar 0.3, Protein 1.4

SMOKED SALMON ROLLS WITH ARUGULA, MASCARPONE, CHIVES, AND CAPERS



Smoked Salmon Rolls with Arugula, Mascarpone, Chives, and Capers image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 24 hors d'oeuvres or 6 appetiz

Number Of Ingredients 7

5 ounces mascarpone (about 2/3 cup)
2 tablespoons small brined capers, rinsed
2 tablespoons minced fresh chives
1 teaspoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3/4 pound smoked salmon, cut into 24 thin slices, 2 to 3 inches on the short side (presliced salmon is fine)
48 small tender arugula leaves

Steps:

  • Mix the mascarpone with 1 tablespoon of the capers, 1 tablespoon of the chives, and the lemon juice. Season with salt and pepper.
  • Lay the salmon slices out on a cutting board so that they are all arranged with a short side facing you, with plenty of space above and below each slice. (If necessary, fill and roll the slices in batches).
  • Put a spoonful of the mascarpone mixture on the narrow end of 1 slice. Lay 2 arugula leaves, fanned slightly apart, across the mascarpone, so that the tips of the leaves will project several inches from one end of the roll, and roll up the salmon. Stand the roll upright, the arugula leaves pointing upward, on a platter large enough to hold all 24 rolls. Repeat the process with the remaining slices. Cover and refrigerate until serving.
  • Remove from the refrigerator, sprinkle with the remaining 1 tablespoon each capers and chives, and serve.

SMOKED SALMON CREAM CHEESE ROLL



Smoked Salmon Cream Cheese Roll image

Delicious appetizer!! The spices used in this can be changed to suit your taste, I have used just Dill weed at times, but I do like a little bite in it. Chill time 2 hours.

Provided by Derf2440

Categories     Lunch/Snacks

Time 15m

Yield 24 slices

Number Of Ingredients 9

8 ounces cream cheese, softened
2 teaspoons fresh lemon juice
1 tablespoon lemon zest
1 garlic clove, smashed
1 tablespoon onion, finely chopped
1/4 teaspoon spanish paprika, dried
1/4 teaspoon lemongrass and chili spice mix (Hot, more if you wish)
1 tablespoon parsley, finely chopped
8 -10 ounces thinly sliced smoked salmon

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 ROLLS



Smoked Salmon Rolls image

Even though I've been making these rich roll-ups for more than 30 years, they're always the first appetizers to disappear at parties. The recipe comes from my grandmother.-Radelle Knappenberger, Oviedo, Florida

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 32 appetizers.

Number Of Ingredients 7

2 cups all-purpose flour
1 package (8 ounces) reduced-fat cream cheese
1/2 cup cold butter
2 to 3 tablespoons cold water
3 packages (3 ounces each) smoked salmon or lox, chopped
1/2 cup finely chopped red onion
1 egg, beaten

Steps:

  • Place flour in a large bowl; cut in cream cheese and butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball., Divide dough in half. Between two sheets of waxed paper, roll each portion into a 9-in. circle. Chill for 10 minutes or until firm. Sprinkle salmon and onion to within 1/2 in. of edges. Cut each circle into 16 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Brush with egg. , Bake at 425° for 15-18 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 84 calories, Fat 5g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 212mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

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