Salmon rolls filled with thinly-sliced smoked salmon, cream cheese and capers.
Chef's notes
Serve the smoked salmon platter with crackers, a sliced baguette or mini bagels.
Steps
1
Making the Smoked Salmon Rolls
Ingredients
1 small red onion
2 tbsp capers (approx.)
1 small bunch fresh dill
250 g spreadable cream cheese
3 large flour tortillas
one side thinly-sliced smoked salmon
To make the salmon rolls, finely dice the red onion and set aside. Finley chop the fresh dill and capers together. Mix the capers, dill, cream cheese and about 3 tablespoons of the red onion; set aside.
Set the smoked salmon beside your cutting board, along with the tortillas. Spread about 3 to 4 tablespoons of the cream cheese mixture over the tortilla, leaving the top part empty. Then place 4 or 5 pieces of smoked salmon onto the cream cheese. Tightly roll up the tortilla.
Once all of the tortillas have been rolled, wrap each one tightly in plastic wrap. Place the rolls into the freezer for approximately 1 hour or until firm. This just makes them a bit easier to slice.
2
Preparing the Platter
Ingredients
smoked salmon
salmon rolls (from above)
fresh dill (for garnish)
lemon wedges
3/4 cup red onion
3/4 cup sour cream
3/4 cup capers
To set up the platter, first fold and fan the salmon, making sure to hide and fold the brown portion underneath. Build a second layer over top.
Once the salmon rolls are firm, unwrap and slice on the diagonal. Arrange on the platter in a flower-like fashion. Garnish with the dill and lemon wedges. Serve with diced onions, sour cream and capers.
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Wow that's a pretty impressive party platter!
I would add a tablespoon of prepared horseradish and a good grind of pepper to the cream cheese in the salmon tortilla rollups, but the recipe is good as it stands as well.
I find most brands of tortilla are under cooked, as is. I like to grill the torts over an open flam (or stove top) to bring out the flavour and fully cook them.
Great recipe and just in time!
And did I mention how much the turkey brining made my year?
I have made this many times and it always turns out and is a huge hit. A wonderful make-ahead starter. And the way you have laid it out on the plate is easy and looks wonderful and very professional! I learned something here.
I would not recommend making the salmon rolls the day before as they might become soggy due to the moisture in the salmon and cream cheese.
You can however, make them ahead and freeze them. Just be sure to take them out of the freezer at least an hour before you slice them. Cheers!
Dave W •Wow that's a pretty impressive party platter! I would add a tablespoon of prepared horseradish and a good grind of pepper to the cream cheese in the salmon tortilla rollups, but the recipe is good as it stands as well.
Iain G •I find most brands of tortilla are under cooked, as is. I like to grill the torts over an open flam (or stove top) to bring out the flavour and fully cook them. Great recipe and just in time! And did I mention how much the turkey brining made my year?
Dawn T •I would not recommend making the salmon rolls the day before as they might become soggy due to the moisture in the salmon and cream cheese. You can however, make them ahead and freeze them. Just be sure to take them out of the freezer at least an hour before you slice them. Cheers!