Smokedsalmonspirals Recipes

Steps:

• Lay some plastic wrap on your work surface and arrange the salmon on top in a 12 x 8 inch rectangle.
• Mix cheese with dill and 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, and twist ends closed.
• Freeze for at least 4 hours or 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 for 10 minutes at room temperature.

Steps:

• In a small saucepan sprinkle the gelatin over the lemon juice, let it soften for 10 minutes, and heat the mixture over moderately low heat, stirring, until the gelatin is dissolved. In a food processor purée the avocado with the cream cheese, the horseradish, and the gelatin mixture until the mixture is smooth. Transfer the mixture to a bowl, set the bowl in a larger bowl of ice and cold water, and stir the mixture until it is thickened to the consistency of thick mayonnaise.
• Arrange the smoked salmon slices, overlapping them slightly, on a sheet of plastic wrap to form a 17- by 7-inch rectangle and spread them with the avocado mixture, leaving 1/2-inch border. Using the plastic wrap as an aid and beginning with a long side roll up the smoked salmon jelly-roll fashion, wrap it in the plastic wrap, and twist the ends of the plastic wrap closed. Chill the smoked salmon roll for 3 hours, or until it is frim and the filling is set.
• With a 1 1/2-inch round cutter cut out rounds from the pumpernickel, reserving the scraps for another use. Remove the plastic wrap from the salmon roll carefully on a cutting board and with and electric knife or other very sharp knife cut it crosswise int 1/4-inch slices. Arrange each salmon roll slice on a pumpernickel round and garnish each canapé with a parsley sprig and 2 short sections of chive. The canapés keep, covered tightly with plastic wrap and chilled, for 2 hours.

Steps:

• Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.

Steps:

• Beat together until smooth cream cheese, milk, lemon juice, dill weed, and bottled hot pepper sauce.
• Arranged smoked salmon, small bowl of herbed cream cheese and bread on medium-sized serving platter.
• Garnish with red onion, capers, lemon slices and dill.

Steps:

• Beat together the cream cheese, lemon juice and rind, scallions, dill and paprika.
• Spread each tortilla with 1/8 of the cream cheese mixture, leaving a 1/4 inch margin.
• Cover the cream cheese with slices of salmon.
• Roll up the tortillas, pressing down hard as you roll.
• Wrap each tortilla in plastic wrap, like a Tootsie Roll (for the Americans) or like a Christmas cracker (for the Brits and Aussies).
• Chill at least 3 hours, but not longer than 12 or it tends to sog up.
• To serve, upwrap and slice the rolls about 1/2 inch thick.
• Eat all the uneven ends yourself, assuming the rest is for company.
• Arrange the slices on a serving dish and garnish with more of the dill.

Steps:

• Remove skin from fillet and discard. Cut fillet lengthwise into four strips. Place two dill sprigs on each strip; roll up. Thread salmon onto four metal or soaked wooden skewers. , In a large resealable plastic bag, combine the lime juice, oil and mustard; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over high heat or broil 3-4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. , Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon.,

Steps:

• Using vegetable peeler, cut off thin 8x1-inch strips down length of daikon.
• Mix cream cheese, dill, parsley, capers, mustard, lemon peel and pepper in small bowl. Spread about 1 1/2 teaspoons mixture on 1 side of each radish strip. Top with salmon. Roll up tightly. Arrange spiral side up on platter. Garnish with cucumber, dill and lemon.

Steps:

• Mix cream cheese and dill weed. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with 1/4 cup salmon. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla.
• Roll up tortillas tightly; seal edge of each tortilla by spreading with additional cream cheese mixture. wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.
• To serve, cut into 1-inch pieces. Place cut side up on serving platter.