A quick and easy smoked salmon appetizer that's sure to be a crowd pleaser.
Steps
1
Making the Rolls
Ingredients
3 tbsp red onion
2 tbsp capers (approx.)
1 small bunch fresh dill
250 g spreadable cream cheese
3 large flour tortillas
15 slices smoked salmon
To make the salmon rolls, finely dice the red onion. Finley chop the fresh dill and capers together. Mix the capers, dill, cream cheese and red onion together; 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
Cutting the Rolls
Once the salmon rolls are firm, unwrap and slice on the diagonal. Arrange on a platter and they are now ready to serve.
The First 3 Are On Us
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I used the salmon cream cheese, which added to the salmon taste. Very good. I may try 1/2 salmon cheese and 1/2 regular next time. Very easy and a hit with our household. S
I used Olafson's Cozumel flour tortillas. The result was well recieved, but the tortilla was a bit too corse for this delicate recipe. Do any of you out there who made this one have any suggestions?
Vlad Y.
Next time I'd use mini bagels instead of tortillas. The tortillas gave it kind of a weird flavor. Also, add a little grated zest of lemon for a nice kick.
Love the idea for the zest of lemon. Not sure I'm in agreement on the tortillas. You simple cannot make rolls from this with bagels. However, garnishing the top of the bagels with the ingredients is a great idea.
Thanks Jenn.
This is a winner.
I suggest when rolling the tortilla you add a dollop (tsp) of the filling to the last edge to seal the roll. It is best to do this before the freezer. If (and a big if) the slices last on the serving platter, they can open up a bit. Its no big deal but a better appearance if they don't unravel.
I used Scottish smoked salmon which was suggested by the butcher based on sales history. (4 to 1 over alternatives)
Thanks so much for this recipe. I had forgotten to do an appetizer for my son's birthday. The short list of ingredients and fast prep time made this doable, including a trip to the grocery store. All the parents raved over it. Thanks!
I would recommend using another herb that you like the taste of. Tarragon or fennel fronds go pretty well with salmon. For more information on food or ingredient substitutions, you may want to think about the book called "The Flavor Bible". It is a great resource for anyone that cooks. Cheers!
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. We used to do it this way when we were doing banquets for 100's of people, back in the days when we worked in a big hotel. Just be sure to take them out of the freezer at least an hour before you slice them. Cheers!
wow! thank you so much, that is a great tips!! we're having a big party for our daughter in 3 weeks. so, i have been thinking what to make for 150 people. this is one thing i didn't have to worries now. Thanks again Dawn..you're the great helped!
Well, we get freshly caught Pacific King Salmon once a year but we do make this roll multiple times per year with our own smoked salmon. It's a delicious recipe and our friends love it!
Ian P •This is a winner. I suggest when rolling the tortilla you add a dollop (tsp) of the filling to the last edge to seal the roll. It is best to do this before the freezer. If (and a big if) the slices last on the serving platter, they can open up a bit. Its no big deal but a better appearance if they don't unravel. I used Scottish smoked salmon which was suggested by the butcher based on sales history. (4 to 1 over alternatives)
Jennifer K •Thanks so much for this recipe. I had forgotten to do an appetizer for my son's birthday. The short list of ingredients and fast prep time made this doable, including a trip to the grocery store. All the parents raved over it. Thanks!
Dawn T •I would recommend using another herb that you like the taste of. Tarragon or fennel fronds go pretty well with salmon. For more information on food or ingredient substitutions, you may want to think about the book called "The Flavor Bible". It is a great resource for anyone that cooks. Cheers!
Jody H •Well, we get freshly caught Pacific King Salmon once a year but we do make this roll multiple times per year with our own smoked salmon. It's a delicious recipe and our friends love it!
Eric W • Rouxbe Staff •Kervin, salmon in this form is typically cured and ready to eat, i.e. no need to cook it.