Salmon Rollups Recipes

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.

SALMON ROLL-UPS

Steps:

• Heat oven to 350°F.
• Trim and discard crusts from bread. Flatten bread with rolling pin to 1/4-inch thickness.
• Mix salmon, dressing, 1 Tbsp. dill and lemon juice until blended. Spread 1 heaping tablespoonful salmon mixture onto half of each bread slice; roll up. Cut crosswise in half; place, cut sides down, on baking sheet. Brush with margarine; sprinkle with remaining dill.
• Bake 15 min. or until lightly browned. Serve warm.

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.

SALMON ROLL

Steps:

• Prepare the biscuit dough as per package.
• Roll into rectangle 1/4 inch thick. Spread with soft butter.
• Drain the salmon, flake and add juice, onions and mayonnaise. Spread on dough.
• Roll up from the long side, turn cut side down, close the ends.
• Bake at 400 degF for 30 minutes.
• Service with parsley sauce.

SALMON ROLL-UPS

Steps:

• Mix dressing ingredients together.
• Lay out the 2 wraps and spread 1 tablespoon of the dressing on over one side of each wrap.
• Place the baby greens on the spread dressing. Top with red onions, line the cucumbers across the wrap. Mix the dressing into the salmon. Spread the salmon along side the cucumbers. Place the avocado slices along the salmon if using. Sprinkle the almonds over the salmon. Roll up tightly the tortillas be sure to roll so the cucumbers are all though the rolls. Slice each wrap into 8 slices and place cut side up.

SMOKED SALMON ROLLS

Steps:

• Place flour in a large bowl; cut in cream cheese and butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball., Divide dough in half. Between two sheets of waxed paper, roll each portion into a 9-in. circle. Chill for 10 minutes or until firm. Sprinkle salmon and onion to within 1/2 in. of edges. Cut each circle into 16 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Brush with egg. , Bake at 425° for 15-18 minutes or until golden brown. Serve warm.

SALMON CRESCENT ROLLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• De-bone/skin canned salmon as preferred.
• Mix salmon, Cheddar cheese, egg, mustard, mayonnaise, chives, seafood seasoning, minced onion, and red pepper together in a bowl.
• Separate crescent roll dough. Spoon 1 to 2 tablespoons of salmon mixture into the center of each unrolled piece of dough, wrap the edges, and pinch to seal. Place rolls onto an ungreased cookie sheet, 1 to 2 inches apart. Poke the tops with a fork and spray with cooking spray.
• Bake in the preheated oven until golden, 10 to 15 minutes. Let cool before serving.