Smoked Salmon & Herb Cheese On Crackers
Recipe: #30699
October 18, 2018
Categories: Snacks, Salmon, Cheese, Appetizers, Baby Shower, Christmas, Fathers Day Game/Sports Day, Mothers Day, Wedding, Cream Cheese, Cold Appetizers, Herbs, more
"From our weekday newspaper The West Australian. Times are estimated and does not include refrigeration times."
Ingredients
Nutritional
- Serving Size: 1 (22.2 g)
- Calories 61.9
- Total Fat - 3.6 g
- Saturated Fat - 1.9 g
- Cholesterol - 15.6 mg
- Sodium - 109.8 mg
- Total Carbohydrate - 4.5 g
- Dietary Fiber - 0.2 g
- Sugars - 0.4 g
- Protein - 2.8 g
- Calcium - 12.2 mg
- Iron - 0.3 mg
- Vitamin C - 0.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
To make the cheese log, finely chop 75 grams of the salmon and set remaining smoked salmon aside.
Step 2
Beat the cheese and juice in a small bowl of an electric mixer until smooth and then stir in salmon and eschalots and season with salt and pepper.
Step 3
Place a 30cm sheet of foil on a bench and spoon mixture down the centre to form a 25cm long shape (5cm in diameter) and roll up from one long side and wrap tightly in foil and refrigerate for several hours or overnight.
Step 4
Remove foil.
Step 5
To make herb coating, combine all ingredients in a small bowl and sprinkle over a clean sheet of foil and roll cheese log over herbs until well coated and roll up in foil and refrigerate for 1 hour.
Step 6
Cut remaining salmon into 2cm pieces and cut cheese lot into 5mm thick rounds.
Step 7
Just before serving, sandwich rounds between crackers and arrange on a platter and top with salmon pieces and garnish with dill sprigs and serve with lemon wedges. Makes about 30
Tips
No special items needed.