|
Salmon and Cream Cheese Pâté
1 14.5 oz. can red salmon, drained,
skin and bone removed
8 oz. container soft cream cheese
2 t. fresh lemon juice
1/2 C. finely chopped red pepper
1/2 t. dill weed
Line a small bowl with plastic wrap.
Combine all ingredients in a bowl and mix well. Spoon into prepared bowl and
press lightly. Cover and refrigerate for 1 hour, to blend flavors. |
|
Smoked Salmon Rolls with Olive Cream Cheese
1/3 C. chopped, pitted, brine-cured green olives
8 oz. package cream cheese, softened
2 T. fresh lemon juice
2 T. finely chopped chives
1/2 t. freshly ground black pepper, or to taste
8 oz. thinly sliced smoked salmon
Whole chives (optional garnish)
In small mixing bowl, thoroughly combine the chopped olives with the cream
cheese, lemon juice, chopped chives and pepper. Taste and adjust seasoning as
needed.
Place thin slice of salmon on the counter or board, with one of the narrow ends
toward you. Place a rounded tablespoon of the olive mixture on the end nearest
you and roll up in the salmon.
Repeat with remaining salmon and cream cheese, arrange on a serving plate, cover
tightly with plastic wrap, and refrigerate till serving time.
Serves 6-8.
|
|
