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Name: Salmon Roulades
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Cuisine: American
Ingredients: 1/3 c Whipped cream cheese; 1 tb Chopped capers; 1/4 lb Thinly sliced smoked salmon; 1 lg Dill sprig; for garnish; 24 Capers; for garnish; 24 sl Cocktail pumpernickel bread; 1 ds Hot pepper sauce; Pepper; 1/4 ts Lemon juice; 1 tb Chopped dill

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INGREDIENTS

1/3 c Whipped cream cheese
1 tb Chopped capers
1/4 lb Thinly sliced smoked salmon
1 lg Dill sprig; for garnish
24 Capers; for garnish
24 sl Cocktail pumpernickel bread
1 ds Hot pepper sauce
Pepper
1/4 ts Lemon juice
1 tb Chopped dill

Servings

INSTRUCTIONS

Place salmon on 10-inch-long piece of plastic wrap in solid single layer. Combine cream cheese, chopped dill, chopped capers, hot pepper sauce, lemon juice and pepper to taste. Set aside 2 tablespoons of cream cheese mixture. Spread remaining cream cheese mixture over salmon. Roll up salmon as you would a jelly roll, being careful not to roll up plastic wrap as well. Use plastic wrap to help mold roll smoothly and keep roll as cylindrical as possible. Wrap in plastic wrap and place in freezer at least 4 hours. This may be done several days in advance. Cut 1 (2-inch) round out of each slice of bread with cookie cutter. Lightly toast rounds and let cool. Remove salmon from freezer and remove plastic wrap. Cut into 24 thin slices, about 3/8-inch thick. Spread very thin layer of cream cheese mixture on each toast round, reserving some for garnish. Place slice of salmon roulade on each toast. Garnish each with small dot of cream cheese mixture, small piece of dill and 1 caper. Yields 24 servings. Each serving: 53 calories; 200 mg sodium; 4 mg cholesterol; 1 gram fat; 9 grams carbohydrates; 3 grams protein; 0.18 gram fiber Recipe Source: Los Angeles Times - 03-31-1999 Recipe from independent film producer Sarah Pillsbury Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net

NOTES

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Salmon Roulades

1/3 c Whipped cream cheese
1 tb Chopped capers
1/4 lb Thinly sliced smoked salmon
1 lg Dill sprig; for garnish
24 Capers; for garnish
24 sl Cocktail pumpernickel bread
1 ds Hot pepper sauce
 Pepper
1/4 ts Lemon juice
1 tb Chopped dill

Place salmon on 10-inch-long piece of plastic wrap in solid single layer.  Combine cream cheese, chopped dill, chopped capers, hot pepper sauce, lemon  juice and pepper to taste. Set aside 2 tablespoons of cream cheese mixture.  Spread remaining cream cheese mixture over salmon. Roll up salmon as you  would a jelly roll, being careful not to roll up plastic wrap as well. Use  plastic wrap to help mold roll smoothly and keep roll as cylindrical as  possible. Wrap in plastic wrap and place in freezer at least 4 hours. This  may be done several days in advance. Cut 1 (2-inch) round out of each slice  of bread with cookie cutter. Lightly toast rounds and let cool. Remove  salmon from freezer and remove plastic wrap. Cut into 24 thin slices, about  3/8-inch thick. Spread very thin layer of cream cheese mixture on each  toast round, reserving some for garnish. Place slice of salmon roulade on  each toast. Garnish each with small dot of cream cheese mixture, small  piece of dill and 1 caper. Yields 24 servings.    Each serving: 53 calories; 200 mg sodium; 4 mg cholesterol; 1 gram fat; 9  grams carbohydrates; 3 grams protein; 0.18 gram fiber    Recipe Source: Los Angeles Times - 03-31-1999 Recipe from independent film  producer Sarah Pillsbury    Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net

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Nutrition

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Serving Size: 1 Serving (8g)
Recipe Makes: 24 servings

Calories: 11
Calories from Fat: 10 (91%)

Amt Per Serving		% DV

	Total Fat 1.1g	1 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0g
Cholesterol 3.5mg		1 %
Sodium 10.3mg		0 %
Potassium 4.8mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.1g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 11

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