Smoked Salmon Rollups with Dilled Lime Cream Cheese

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45 Servings

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Smoked Salmon Rollups with Dilled Lime Cream Cheese Ingredients

1 pk (8 oz) cream cheese 1/4 ts Freshly ground black pepper
3 lg Green onions; finely chopped 1 lb Thinly sliced smoked salmon
1 1/2 tb Finely chopped fresh dill* Thinly sliced pumpernickel
1 1/2 ts Fresh lime juice Water crackers
1/2 ts Finely grated lime zest Caviar; for garnish, optiona

Instructions for Smoked Salmon Rollups with Dilled Lime Cream Cheese

*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. Youll have plenty of lime cream cheese left over, which can be used in combination with other hors doeuvres. Recipe by: Food & Wine Posted to Bakery-Shoppe Digest by Linda Van Ess on Apr 05, 1998

Main Ingredient: FishCuisine: Uncategorized

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