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Smoked Salmon Rolls

 Smoked Salmon Rolls
Even though I've been making these rich roll-ups for more than 30 years, they're always the first appetizers to disappear at parties. The recipe comes from my grandmother.—Radelle Knappenberger, Oviedo, Florida
32 ServingsPrep: 40 min. Bake: 15 min.

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 cup cold butter
  • 2 to 3 tablespoons cold water
  • 3 packages (3 ounces each) smoked salmon or lox, chopped
  • 1/2 cup finely chopped red onion
  • 1 egg, beaten

Directions

  • Place flour in a large bowl; cut in cream cheese and butter until
  • crumbly. Gradually add water, tossing with a fork until dough forms
  • a ball.
  • Divide dough in half. Between two sheets of waxed paper, roll each
  • portion into a 9-in. circle. Chill for 10 minutes or until firm.
  • Sprinkle salmon and onion to within 1/2 in. of edges. Cut each
  • circle into 16 wedges. Roll up wedges from the wide ends and place
  • point side down 2 in. apart on greased baking sheets. Brush with
  • egg.
  • Bake at 425° for 15-18 minutes or until golden brown. Serve warm.
  • Yield: 32 appetizers.
Nutritional Facts: 1 appetizer equals 84 calories, 5 g fat (3 g saturated fat), 21 mg cholesterol, 212 mg sodium,

2 of 2

Smoked Salmon Rolls (continued)

Nutritional Facts: 6 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.