Smoked Salmon Cream Cheese Roll
Delicious appetizer!! The spices used in this can be changed to suit your taste, i have used just dill weed at times, but i do like a little bite in it. Chill time 2 hours.
Steps
In a food processor or blender , , combine cheese , lemon juice , lemon zest , garlic , onion , paprika , parsley and lemongrass / chili.
Process until combined and smooth.
Spoon onto a piece of plastic wrap and shape into a 6 inch roll.
Wrap salmon slices around cheese roll to cover , except ends.
Roll to press salmon to cheese.
Wrap tightly in new piece of plastic wrap and chill for at least 2 hours.
Cut roll into 1 / 4 inch slices , serve on crackers or pieces of bagel.
(if lemongrass& chilli is not available , , use your favourite hot spice.
).
An alternate way to do these , works well.
Use unsliced , home smoked salmon , broken into small pieces and add to the mix after processing , so that there are little lumps of the smoked salmon.
Roll in the plastic wrap and freeze until using.
Then wrap very thin slices around roll after defrosting.
You could even freeze the rolls without any salmon after wrapping and wrap with the slices of salmon when serving.
Ingredients
cream cheese, fresh lemon juice, lemon zest, garlic clove, onion, paprika, lemongrass and chili spice mix, parsley, smoked salmon