Mark's salmon spread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Cream cheese |
| 1 | Stalk celery -- minced | |
| ½ | cup | Crushed walnuts |
| ½ | cup | Minced green onion |
| ½ | teaspoon | Cayenne pepper |
| ½ | teaspoon | Ground coriander |
| 1 | Cucumber -- skinned and | |
| Sliced | ||
| Thinly | ||
| 1 | pack | Wheatsworth crackers |
| Juice of one lemon (no lame | ||
| Bottled | ||
| Stuff!) | ||
| Fresh ground black pepper | ||
| 24 | Three inch by one inch | |
| slice | Smoked | |
| Salmon | ||
| 1 | bunch | Fresh dill |
Directions
Mix cheese, celery, walnuts, green onion, lemon juice, cayenne and coriander until thoroughly combined. Obviously the heat can be adjusted to taste, but you don't want to overpower the other flavors, especially the salmon. I figure if half your guests complain it's too hot, and half say it could have been hotter, it's about right.
Place from to 1 tsp. of the cheese mixture on the end of one of the salmon strips, sprinkle with black pepper, and roll up jellyroll style. These steps can be done a couple hours ahead of time, just cover with plastic wrap and refrigerate.
To serve, arrange crackers on serving tray. Top each one with a cucumber slice Place a salmon roll on top of the cucumber slice and garnish with a sprig of dill. Serves 5 to 10 people depending on how gluttonous they are! Recipe By : Mark P. Stevens via Chile-heads