Salmon and Cream Cheese Roulades

36
Servings
30m
Prep Time
0m
Cook Time
30m
Ready In


"These are a tasty treat. They go over well at pot-lucks and get togethers. They are a nice appetizer served over your favourite crackers. They also make for a nice lunch item ."

Original recipe yields 36 servings
OK

Nutritional

  • Serving Size: 1 (30.3 g)
  • Calories 49
  • Total Fat - 2.4 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 12.6 mg
  • Sodium - 187 mg
  • Total Carbohydrate - 0.3 g
  • Dietary Fiber - 0 g
  • Sugars - 0.1 g
  • Protein - 6.3 g
  • Calcium - 65.6 mg
  • Iron - 0.2 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0 mg

Step 1

In a medium bowl, mix together the crab, can salmon, cream cheese, shallot, caper berries, parmesan, lemon juice, liquid smoke and smoked paprika; set aside.

Step 2

Place a sheet of plastic wrap over a flat work surface.

Step 3

Layer 150 grams of the lox oven the plastic wrap forming this into a 6 inch by 8 inch rectangle.

Step 4

Spread 1/3 of the cream cheese mixture over the center of the layered lox.

Step 5

Using the plastic wrap, starting at the wider edge, form into an 8 inch log; wrap the log snug with the plastic wrap.

Step 6

Repeat making a total of 3 logs.

Step 7

Refrigerate overnight to allow the flavours to meld.

Step 8

Place in the freezer for 45 minutes to an hour to make this easier to slice.

Step 9

Slice each log into 12 pieces; serve at room temperature with crackers.

Tips & Variations


No special items needed.

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