Yield: 24 servings
|¼ pounds||Thinly sliced smoked salmon|
|⅓ cup||Whipped cream cheese|
|1 tablespoon||Chopped dill|
|1 large||Dill sprig; for garnish|
|1 tablespoon||Chopped capers|
|24||Capers; for garnish|
|1 dash||Hot pepper sauce|
|¼ teaspoon||Lemon juice|
|24 slices||Cocktail pumpernickel bread|
Place salmon on 10-inch-long piece of plastic wrap in solid single layer.
Combine cream cheese, chopped dill, chopped capers, hot pepper sauce, lemon juice and pepper to taste. Set aside 2 tablespoons of cream cheese mixture.
Spread remaining cream cheese mixture over salmon. Roll up salmon as you would a jelly roll, being careful not to roll up plastic wrap as well. Use plastic wrap to help mold roll smoothly and keep roll as cylindrical as possible. Wrap in plastic wrap and place in freezer at least 4 hours. This may be done several days in advance. Cut 1 (2-inch) round out of each slice of bread with cookie cutter. Lightly toast rounds and let cool. Remove salmon from freezer and remove plastic wrap. Cut into 24 thin slices, about ⅜-inch thick. Spread very thin layer of cream cheese mixture on each toast round, reserving some for garnish. Place slice of salmon roulade on each toast. Garnish each with small dot of cream cheese mixture, small piece of dill and 1 caper. Yields 24 servings.
Each serving: 53 calories; 200 mg sodium; 4 mg cholesterol; 1 gram fat; 9 grams carbohydrates; 3 grams protein; 0.18 gram fiber Recipe Source: Los Angeles Times - 03-31-1999 Recipe from independent film producer Sarah Pillsbury
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@...
Converted by MM_Buster v2.0l.