Smoked salmon roll-ups sound luxurious, and they are! They are also incredibly easy to make. You only need a handful of ingredients, all rolled into one creamy, crunchy, complex bite. A delicious smoked salmon appetizer to impress your friends or save for yourself for keto sushi!
As beautiful as they look, these smoked salmon roll-ups are easy to put together with a little aluminum foil and a sharp knife
How do you make smoked salmon rolls with cream cheese and caper filling?
Ingredients
- 4 oz Blue Circle Smoked Salmon
- olive oil
- 6 ounces of cream cheese
- 2 tablespoons small capers, drained, plus extra for serving, divided (optional)
- 1/2 medium red onion, finely chopped
- 1 tablespoon chopped Italian parsley
- salt, to taste
- pepper, to taste
Directions
- Place the salmon slices on lightly oiled aluminum foil, overlapping slightly.
- Mix cream cheese with capers, onion and parsley. Season with salt and pepper.
- Place a thick line of cream cheese mixture down the long side of the salmon.
- Carefully roll up salmon using aluminum foil, similar to a sushi roll.
- Let it rest in the refrigerator for 2-3 hours or overnight to firm up the roll.
- To serve, use a sharp knife to cut the salmon roll into 1/2-inch long pieces.
- Place the rolls on a serving platter and garnish with additional capers if desired.
Notes:
Wild versus farmed salmon
– Although it is slightly more expensive, we always buy wild-caught salmon instead of farmed salmon because farmed salmon contains a higher concentration of contaminants.
Whipped cream versus regular cream cheese – whipped gives you a lighter, fluffier texture. Moreover, it is easier to spread it over the salmon roll.
A few adjustments:
- Add some herbs, such as wasabi or sriracha.
- Or add your favorite sushi ingredients, nori, more avo, maybe some crab?
- Make it a more traditional sushi with sushi rice and seaweed.
- Add a sauce, Asian salmon sauce would be delicious drizzled over these rolls.
Recipe courtesy of Chef Nora Pouillon
SOURCE: Blue Circle Food
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