Ingredients
- 12 to 16 smoked salmon slices (must be thin)
- 1/4 cup cream cheese, softened
- 2 teaspoons port
- 3 tablespoon capers
- 2 tablespoons lemon juice
- 3 tablespoons fresh minced shallots
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
How to Make
-
Step 1: Cut each smoked salmon slice in a rectangular shape. Set aside. Reserve leftover salmon.
-
Step 2: In food processor, purée the cream cheese with leftover salmon and remaining ingredients, until smooth. Spread mixture evenly on salmon rectangles and roll.
-
Step 3: Wrap each roll with plastic wrap. Refrigerate for 3 to 4 hours. Remove plastic wrap and slice and serve.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.