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Blinis
Creamed fettuccine with smoked salmon
Fettuccine with smoked salmon sauce
Mousse of smoked salmon and smoked trout
Pan-smoked salmon
Potato galettes with smoked salmon and dill creme fraiche
Rillettes of salmon
Smoked salmon and lobster Lorne cottage
Smoked salmon bagelettes
Smoked salmon corncakes
Smoked salmon crêpes au gratin
Smoked salmon mousse
Smoked salmon omelet
Smoked salmon napoleons
Smoked salmon roll
Smoked salmon roulades
Smoked salmon salad
Smoked salmon soufflé
Smoked salmon spirals
Smoked salmon spread with capers
Smoked salmon terrine
Smoked salmon with basil-dressed baby greens
Smoked salmon wrapped in cucumber sticks

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

SMOKED SALMON SPIRALS

This appetizer roll can be frozen. When assembled, it can be refrigerated for hours before serving.

Serves 8 to 10

8 ounces smoked salmon, thinly sliced
8 ounces cream cheese, softened
1 tablespoon fresh dill, chopped
1 tablespoon tiny capers, drained
1 hot house cucumber dill sprigs

PREPARATION
Arrange the smoked salmon slices on a sheet of film wrap in a 12 by 8 inch rectangle.
Mix the cream cheese with the chopped dill; spread over the surface of the smoked salmon.
Sprinkle capers over the cream cheese. Roll up the smoked salmon jelly roll style to form a cylinder. Enclose in the film wrap. Refrigerate for several hour, until the cylinder is firm. Wash the cucumber. Slice across in quarter inch slices.
Thaw salmon roll if frozen. Slice thinly, and arrange on cucumber slices. Garnish with dill sprigs.
PRESENTATION
Arrange the hors d'oeuvres on a tray. Garnish center of tray with a small bunch of fresh dill.


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