Salmon and Cream Cheese Roulades
March 13, 2014
"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 ."
- 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
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.
Place a sheet of plastic wrap over a flat work surface.
Layer 150 grams of the lox oven the plastic wrap forming this into a 6 inch by 8 inch rectangle.
Spread 1/3 of the cream cheese mixture over the center of the layered lox.
Using the plastic wrap, starting at the wider edge, form into an 8 inch log; wrap the log snug with the plastic wrap.
Repeat making a total of 3 logs.
Refrigerate overnight to allow the flavours to meld.
Place in the freezer for 45 minutes to an hour to make this easier to slice.
Slice each log into 12 pieces; serve at room temperature with crackers.
Tips & Variations
No special items needed.