Smoked Salmon Roulades Recipe

Smoked Salmon Roulades Recipe photo by Taste of Home

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Elegant, scrumptious and easy to make are the type of appetizers that should be added to anyone's recipe file. You're sure to impress your guests with these colorful bites.—Taste of Home Test Kitchen

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Smoked Salmon Roulades Recipe

Prep/Total Time: 20 min.

Yield: 24 Servings

20 20

Ingredients

1 package (8 ounces) reduced-fat cream cheese
2 tablespoons minced fresh parsley
1 tablespoon minced chives
1 tablespoon grated lemon peel
1 garlic clove, minced
4 packages (3 ounces each) sliced smoked salmon or lox
1 medium carrot, peeled and julienned
1 small cucumber, julienned
1 small sweet red pepper, julienne

Directions

In a large bowl, beat the cream cheese, parsley, chives, lemon peel and garlic until blended.
Spread some of the cream cheese mixture over a salmon slice. Arrange a small amount of carrot, cucumber and pepper across the short side of the salmon, about 1 in. from the edge. Roll up tightly. Repeat with remaining salmon, cream cheese mixture and vegetables. Yield: 2 dozen.

Nutritional Facts 1 appetizer equals 43 calories, 3 g fat (1 g saturated fat), 10 mg cholesterol, 326 mg sodium, 1 g carbohydrate, trace fiber, 4 g protein.

Originally published as Smoked Salmon Roulades in Taste of Home Christmas Annual Annual 2012, p6

Smoked Salmon

Fresh salmon that has undergone a smoking process by either hot or cold smoking. Cold-smoking, producing a product called lox, is brined or cured in salt and/or sugar before smoking at 70-90 degree temperatures. The result is a salmon that is delicate in texture and flavor. It is usually served in paper-thin slices. Hot-smoking is a process in which the salmon is smoked for hours in temperatures of 120-180 degrees producing a firm, flaky texture and a stronger smoky flavor.