Salmon Cream Cheese Nut Hors Doeuvres Roll Recipes

SALMON CREAM CHEESE NUT HORS D'OEUVRES ROLL

Steps:

• Drain the salmon and remove any bones, then squeeze out any excess moisture using clean hands; transfer to a large bowl.
• Mash the salmon slightly with a fork, then add in the softened cream cheese with green onion, liquid smoke, horseradish, lemon juice, seasoned salt, black pepper, dill weed and one tablespoon chopped fresh parsley.
• Cover and chill the mixture for minimum of 3 hours.
• Divide the mixture into two and roll each section into a thick log.
• Roll each log in about 1 cup nuts.
• Wrap in foil and refrigerate up to 24 hours before serving.

SALMON APPETIZERS

Steps:

• Drain salmon; remove any bones. In a small bowl, combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2 tablespoons of the salmon mixture over each tortilla., Roll each tortilla up tightly and wrap individually. Refrigerate for 2-3 hours. Slice each tortilla into bite-sized pieces.

SMOKED-SALMON AND CUCUMBER ROLLS

Steps:

• Quarter cucumber lengthwise, cutting off and discarding rounded ends. Stir together cream cheese, chives, horseradish, salt, and pepper to taste until combined well.
• Pat cucumber dry. Arrange enough salmon to completely wrap 1 cucumber quarter in 1 layer on a sheet of plastic wrap, then spread with a thin layer of cream cheese mixture. Wrap coated salmon around cucumber quarter to cover completely, pressing gently to help it adhere. Repeat with remaining cucumber quarters. (You may have leftover salmon.) Cut rolls crosswise into 3/4-inch pieces.