Spinach And Smoked Salmon Rolls Food

SPINACH AND SMOKED SALMON ROLLS

Steps:

• Cut 8 slices of smoked salmon in two lengthways.In a bowl, mix Boursin and lemon juice.Blanch spinach in boiling water for 10 seconds, then immerse in ice water.Dry on paper towels.Lay a half-slice of smoked salmon on each spinach leaf.Spread Boursin in the centre of the smoked salmon, fold the leaf edges over and roll up the leaves nice and tight.

SMOKED SALMON AND SPINACH STUFFED CHICKEN

Steps:

• Heat oven to 350°F.
• On work surface place 2 (24-inch) sheets of Saran Wrap and place chicken on top.
• Cover with 2 more sheets of wrap.
• Gently pound chicken to 1/2-inch thick.
• Remove plastic.
• Season chicken with salt and pepper.
• Combine spinach, salmon, pesto, goat cheese, Cajun spice blend, black pepper, bread crumbs and eggs.
• Divide mixture between chicken, placing mixture in center of chicken horizontally.
• Gently roll chicken.
• Place on cookie sheet.
• Secure each with 2 wooden skewers.
• Bake 40 minutes.
• Let rest 5 minutes.
• With a sharp knife slice each into 4 pieces.

SMOKED SALMON PARTY ROLL-UPS

Steps:

• Mix cream cheese and feta. Spread evenly on the tortillas.
• Top evenly with spinach leaves and salmon.
• Roll up tortillas tightly; wrap individually in plastic wrap. Refrigerate at least 2 hours.
• To serve, remove plastic wrap,. Cut each roll up crosswise into 12 pieces. Arrange on serving dish.
• Note: You could also substitute ham for the salmon. And if you cannot find the green tortillas, you can use regular. It's just prettier with the green/spinach tortillas.