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Smoked Salmon Rolls
This is the Smoked Salmon Rolls recipe.
- Prep: 10 min
- Refrigeration: 3 h - 4 h
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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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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.