1 package (8 oz) cream cheese
3 large Green onions, finely chopped
1 1/2 tbsp Finely chopped fresh dill*
1 1/2 tsp Fresh lime juice
1/2 tsp Finely grated lime zest
1/4 tsp Freshly ground black pepper
1 lb Thinly sliced smoked salmon
Thinly sliced pumpernickel bread, cut in triangles
Water crackers
Caviar, for garnish, optiona
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*plus additional sprigs for garnish.
In a medium bowl, whip the cream cheese until fluffy. Add the green onions, chopped dill, lime juice, lime zest, and the pepper and beat until combined.
Spread a 2-foot-long sheet of plastic wrap on a work surface. Arrange the smoked salmon slices on the plastic, overlapping them slightly so that there are no gaps, to form a 15-by-8-inch rectangle. Spread 2/3 cup of the lime cream cheese evenly over the salmon. Starting from the long end and using the plastic wrap to help, roll up the salmon to form a log about 1 inch thick. Wrap the roll in plastic, twist the ends tightly, and refrigerate overnight or for up to 2 days.
Using a very sharp knife, slice the salmon log 1/3 inch thick. Arrange the salmon roll-ups on pumpernickel bread triangles, garnish with a little caviar and dill sprig, and serve.
Prosciutto Roll-Ups Variation: Substitute 1/2 pound of thinly sliced imported prosciutto for the smoked salmon. Refrigerate overnight before serving. Omit the caviar and dill-sprig garnish.
NOTES : Make the smoked salmon rolls at least one day ahead to allow the flavors to mellow before slicing. Garnish the sliced roll-ups with your favorite caviar; salmon and whitefish caviar are inexpensive choices. You'll have plenty of lime cream cheese left over, which can be used in combination with other hors d'oeuvres. Recipe by: Food & Wine
Posted to Bakery-Shoppe Digest by Linda Van Ess <Fundwell@excel.net> on Apr 05, 1998
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