Smoked salmon rollups with dilled lime cream cheese

45 Servings

Ingredients

Quantity Ingredient
1 pack (8 oz) cream cheese
3 larges Green onions; finely chopped
1½ tablespoon Finely chopped fresh dill*
1½ teaspoon Fresh lime juice
½ teaspoon Finely grated lime zest
¼ teaspoon Freshly ground black pepper
1 pounds Thinly sliced smoked salmon
Thinly sliced pumpernickel bread; cut in triangles
Water crackers
Caviar; for garnish, optiona

Directions

*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 ⅔ 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 ⅓ 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 ½ 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@...> on Apr 05, 1998

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