Smoked salmon rolls with poppy crackers

20 Servings

Ingredients

Quantity Ingredient
8 ounces Smoked salmon
1 cup Boursin cheese
¼ cup Sour cream
Black pepper, cracked
Fresh dill weed, to garnish
4 tablespoons Butter (room temperature)
1½ cup All purpose flour
1½ cup Parmesan cheese, grated, fresh not canned
¼ teaspoon Cayenne pepper
½ teaspoon Salt
½ teaspoon Fresh black pepper, cracked
1 Egg yolk, large
2 tablespoons Ice water (Port wine or lemon juice can be used)
1 teaspoon Fresh lemon juice
¼ cup Poppy seeds

Directions

POPPY CRACKERS

Just got back from the Disney Institute again and as always, I had a marvelous time. You guys have got to go! I took: Imagineering!, Radio Drama, Outdoor Photography, Celebrations!, Boxing Aerobics, Animation Sampler, Romantic Dinners, Canoe Adventures and Taste of the Word: Bayou.

Celebrations: Holiday Brunch: Celebrations is a class that shows you how to have a dining event that not only tastes good and looks good but is generally enjoyable. Fitting with the holiday season, we worked on a holiday brunch. Aside from these recipes, we learned about table presentation, planning and tricks to make the event memorable. We also created several types of food related decorations.

Preparation of Salmon Roll: Layout a square of plastic wrap, crack some black pepper on it, and lay salmon down overlapping the next slice (quarter of an inch); repeat until about 8 inches long. Blend together Boursin cheese and sour cream and spread an even layer over the salmon, leaving a ¼ inch border around the outside.

Start to roll the salmon up very tightly in plastic wrap. Freeze for 1 hour, unwrap and slice.

Preparation of Poppy Seed Crackers: Preheat oven to 350 degrees F Mix flour and butter until crumbly. Mix in Parmesan, cayenne pepper, salt and pepper. Beat together egg yolk, water and lemon juice. Add to dry mixture using hands to incorporate. Knead until just smooth. Roll into a long roll about 1½ inches in diameter and refrigerate for 1 hour.

Slice ¼ inch thick, arrange on a baking sheet, sprinkle with poppy seeds and bake for 10 minutes or until golden brown.

To assemble: Using some of the Boursin cheese and sour cream mixture as `paste', place a slice of the salmon roll on the poppy cracker and garnish with fresh dill or other herb.

Notes: I found the Boursin cheese to be too buttery for my taste. I used more sour cream than Boursin the next time and like it better.

These can stay in the refrigerator for up to 2 days if kept in an airtight container.

If you have leftover salmon (when making rolls), curl around finger to make salmon roses and place on diagonally sliced pieces of cucumber, again use of the `paste', to hold it down.

If you don't like salmon, you can substitute smoked turkey or ham.

Posted to EAT-L Digest 16 Dec 96 From: TeAntae Turner <tturner@...> Date: Tue, 17 Dec 1996 14:02:41 -0500

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