Smoked Salmon Spirals Recipe
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Ingredients
1/2 lb thinly sliced smoked salmon 250 g
1/2 lb light cream cheese, softened 250 g
1 tbsp chopped fresh dill 15 mL
1 tbsp capers 15 mL
1 English cucumber, sliced
Red onion strips and dill sprigs
Directions
Arrange salmon on plastic wrap in 12 x 8 inch (30 x 20 cm) rectangle.
Mix cheese with dill; spread over salmon.
Press row of capers into cheese along one long edge; beginning at edge with capers, roll up jelly roll style to enclose capers in center.
Wrap in plastic wrap, squeezing to form smooth cylinder; twist ends closed.
Freeze for at least 4 hours. (Roll can be frozen for up to 1 month.)
To serve, thaw roll for 10 minutes; slice thinly and arrange on cucumber slices.
Garnish with onion and dill.
Let stand at room temperature for 10 minutes.
Mix cheese with dill; spread over salmon.
Press row of capers into cheese along one long edge; beginning at edge with capers, roll up jelly roll style to enclose capers in center.
Wrap in plastic wrap, squeezing to form smooth cylinder; twist ends closed.
Freeze for at least 4 hours. (Roll can be frozen for up to 1 month.)
To serve, thaw roll for 10 minutes; slice thinly and arrange on cucumber slices.
Garnish with onion and dill.
Let stand at room temperature for 10 minutes.
