Norwegian Smoked Salmon Roll With Cream Cheese Recipes

SMOKED SALMON CREAM CHEESE ROLL

Steps:

• In a food processor or blender, (or use an electric beater), 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, (I was lucky enough to have a lovely person send me some from New Zealand, wonderful stuff!), 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.

NORWEGIAN SMOKED SALMON ROLL WITH CREAM CHEESE

Steps:

• Place cream cheese, dill, garlic powder and chili powder in a bowl and stir to blend.
• Tear off 2 pieces of aluminum foil about 16 inches squared.
• Cut 2 6 X 12 inch pieces of smoked salmon and place one on each sheet of foil.
• Spread the cream cheese mixture on the salmon and carefully roll up the salmon (long wise so that you have 2 six inch long rolls) and then wrap in the foil.
• Place in the freezer for at least 2 hours.
• Remove the salmon rolls from the freezer at least 1 hour before cutting.
• Cut the salmon rolls into 1 inch thick slices.
• Roll the slices through the cracked black pepper, you'll have 12 rolls.

SMOKED SALMON PINWHEELS

Steps:

• In a small bowl combine cream cheese, dill, chives, and garlic powder. Mix until well-incorporated and creamy.
• Lay out both wraps and evenly spread the cream cheese onto each one, leaving about a half inch of room around the edges. Spread the cream cheese out to the edge on one side, as you'll use this side to "seal" the pinwheel.
• Evenly distribute the spinach between your two tortillas, followed by the smoked salmon.
• Tightly roll up each wrap, tucking in the ends as you go. It's important to roll these as tightly as possible so that the pinwheels stay together when cut.
• With a small serrated knife cut the edges off of each wrap, and then cut each one into ½ inch rounds. You should get about 14-16 pinwheels, 7-8 per wrap.
• Feel free to assemble as-is or stick a toothpick into each pinwheel to serve. Serves 4.

SMOKED SALMON CREAM CHEESE ROLLS

Steps:

• Mix cream cheese and capers in a small bowl.
• Spread smoked salmon slices with cream cheese mixture; roll up jelly-roll fashion.
• Cut rolls into 16 1/2 inch slices.
• Place a romain leaf on each serving plate. Place 4 salmon rounds in a row down the center of each leaf.
• Garnish with lemon wedges and serve with bagels.

SMOKED SALMON ROLLS

Steps:

• Cut twenty-four 3/4x2-inch pieces of smoked salmon.
• Mix cream cheese, celery, walnuts, and green onion together in a bowl. Add 1 teaspoon lemon juice, coriander, and cayenne; mix well.
• Spread mixture on salmon slices and season with black pepper. Roll up to form neat rolls. Place a cucumber slice on each cracker and place a sprig of dill and a salmon roll on each cucumber. Drizzle with remaining lemon juice.