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Smoked Salmon Rolls
- Course Hors D'oeuvres & Appetizers
- Prep. Time 10 mins
- Refrigeration Time 3 - 4 hrs
- Yields 12 to 16 rolls
Preparation
What You Need
12 to 16
smoked salmon slices
1/4 cup
(50 ml)
Canadian Cream cheese
2 tsp
(10 ml)
Port
3 tbsp
(45 ml)
capers
2 tbsp
(30 ml)
lemon juice
3 tbsp
(45 ml)
French shallots
1 tsp
(5 ml)
Dijon mustard
Salt
Pepper
Instructions
Cut each smoked salmon slice in a rectangular shape. Set aside. Reserve leftover salmon.
In food processor, purée Canadian Cream cheese with leftover salmon and remaining ingredients, until smooth. Spread mixture evenly on salmon rectangles and roll.
Wrap each roll with plastic wrap. Refrigerate for 3 to 4 hours. Slice and serve with dill and green bell pepper rings.
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