Smoked Salmon Rolls

Name: Smoked Salmon Rolls
Yield: 12 - 16 rolls
Ingredients: 12 to 16 smoked salmon slices; 1/4 cup (60 mL) Canadian Cream cheese; 2 tsp (10 mL) port; 3 tbsp (45 mL) capers; 2 tbsp (30 mL) lemon juice; 3 tbsp (45 mL) French shallots; 1 tsp (5 mL) Dijon mustard; Salt and pepper to taste

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This is the Smoked Salmon Rolls recipe.

Prep: 10 min
Refrigeration: 3 h - 4 h

Yields 12 - 16 rolls

Ingredients

12 to 16 smoked salmon slices
1/4 cup (60 mL) Canadian Cream cheese
2 tsp (10 mL) port
3 tbsp (45 mL) capers
2 tbsp (30 mL) lemon juice
3 tbsp (45 mL) French shallots
1 tsp (5 mL) Dijon mustard
Salt and pepper to taste

READY FOR REWARDS?

Preparation

Cut each smoked salmon slice in a rectangular shape. Set aside. Reserve leftover salmon.

In food processor, purée Canadian Cream cheese with leftover salmon and remaining ingredients, until smooth. Spread mixture evenly on salmon rectangles and roll.

Wrap each roll with plastic wrap. Refrigerate for 3 to 4 hours. Slice and serve with dill and green bell pepper rings.