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Nutrition Facts
Serving Size 1 (31g) Recipe makes 15 servings The following items or measurements are not included below: 1 lemons, rind of
Calories 74
Calories from Fat 57		(77%)
Amount Per Serving		%DV
	Total Fat 6.4g	9%
	Saturated Fat 3.8g	18%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 21mg		7%
Sodium 154mg		6%
Potassium 51mg		1%
Total Carbohydrate 0.5g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.1g
Protein 3.8g		7%
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Nov 2008 Featured Recipes

twissis

Annual Post-Thanksgiving Dinner Party ~ 2008

twissis

Cheesy Smoked Salmon Appetizers

Recipe #271457 | 15 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: **Jubes**
Dec 12, 2007

A simple appetizer that always looks impressive. Can be made up to 1 day in advance. Keep refrigerated. This uses one large packet of the smoked sliced salmon that you find in the deli. The appetizers should look similar to small sushi rolls

SERVES 15 -20 (change servings and units)

Ingredients

200 g of sliced smoked salmon (must be finely sliced)
250 g cream cheese
1/4 cup chives, finely chopped
1/4 cup parsley, finely chopped
1 lemon, rind of, finely grated

Directions

1
Lay a sheet of good quality baking paper or a double layer of aluminum foil on your bench top. Spread the salmon onto the paper to form a large square shape. Overlap each slice- there should be no gaps and you must be able to roll the salmon later and have the slices hold together.
2
In a bowl mix all remaining ingredients. Spread this mixture over the salmon.
3
Using the paper or foil. Roll the salmon. The cream cheese will end up in the centre of the salmon rolls. Refrigerate until required.
4
Slice into approx one inch rolls (they'll look like small sushis). Sprinkle with extra finely chopped chives, or parsley.

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Featured Reviews for This Recipe

From: Queen Dana

On May 26, 2009

This looked nice, tasted great and was really easy to put together. I made for ZWT5.

1 person found this review helpful

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From: 2Bleu (Bird&Buddha)

On Feb 12, 2009

This recipe was recommended by twissis. I made it for Buddha as I am not fond of salmon, but he loves it. The flavors went well together, but he felt it could be kicked up with some cayenne. No photo as we couldn't top twissis's. Thanks for sharing the recipe.

1 person found this review helpful

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From: twissis

On Nov 30, 2008

You are right ~ simple & impressive. Served as part of a combo starter plate w/an international flavour & joined by Deviled Eggs (mamas kitchen - Cajun) + Summer Time Easy Courgette - Zucchini Carpaccio (French Tart), I had no need to rely on the deli & used smoked salmon from our freezer that DH caught & had smoked for us. I cannot always get fresh herbs here & used dried parsley, but did use freshly snipped chives. New for me was the use of lemon zest that I felt added so much w/an overnite chill. The trick to thin & uniformly sliced smoked salmon is doing it w/the salmon nearly frozen. After assembly & a return to the freezer for a bit, roll-up & slicing are a snap here too. Made for the Aussie/NZ Recipe Swap + the Appy Dec Photo Challenge, thx for sharing your recipe w/us. .

3 people found this review helpful

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From: Hollywill

On Oct 24, 2009

I served these as a first course with greens and crusty bread. They looked and tasted really good. I used a lot of spring onions instead of chive and added lemon juice. I kept them rolled up in the freezer for an hour before serving, so they were easy to slice.

1 person found this review helpful

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