Smoked Salmon Party Roll Ups Recipes
PARTY ROLL-UPS
The same things that taste so good on a brunchtime bagel (like smoked salmon and cream cheese) also taste terrific in these Party Roll-Ups.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 2h10m
Yield Makes 16 servings.
Number Of Ingredients 5
Steps:
- Mix cream cheese spread and feta cheese until well blended; spread onto tortillas. Top with salmon and spinach.
- Roll up tortillas tightly; wrap individually in plastic wrap. Refrigerate 2 hours.
- Cut each roll-up crosswise into 12 pieces to serve.
Nutrition Facts : Calories 90, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
SALMON APPETIZERS
As a cook for a commercial salmon fishing crew, I found this recipe to be a wonderful variation in the use of salmon. The roll-ups are terrific as an addition to a festive Mexican meal or as a delicate prelude to a steak dinner. -Evelyn Gebhardt, Kasilof, Alaska
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 4 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 95mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
SMOKED SALMON PARTY ROLL-UPS
Very colorful and delicious appetizer that looks as great as it tastes. Kind of sushi looking. Chill time includes 2 hours.
Provided by Pam-I-Am
Categories Lunch/Snacks
Time 2h15m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Mix cream cheese and feta. Spread evenly on the tortillas.
- Top evenly with spinach leaves and salmon.
- Roll up tortillas tightly; wrap individually in plastic wrap. Refrigerate at least 2 hours.
- To serve, remove plastic wrap,. Cut each roll up crosswise into 12 pieces. Arrange on serving dish.
- Note: You could also substitute ham for the salmon. And if you cannot find the green tortillas, you can use regular. It's just prettier with the green/spinach tortillas.
Nutrition Facts : Calories 45.1, Fat 3.5, SaturatedFat 2, Cholesterol 12.7, Sodium 137.4, Carbohydrate 0.4, Sugar 0.1, Protein 3
SMOKED SALMON PINWHEELS
Deliciously savory smoked salmon pinwheels rolled up with a flavorful chive and dill cream cheese and tons of fresh spinach. This easy, healthy appetizer comes together in just 10 minutes for the ultimate party food or snack!
Provided by Monique of AmbitiousKitchen.com
Categories Appetizer Seafood Snack
Time 10m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 4 pinwheels, Calories 264 kcal, Carbohydrate 20 g, Protein 12.3 g, Fat 14.8 g, SaturatedFat 6.7 g, Fiber 1.2 g, Sugar 2.1 g
PARTY ROLL-UPS
Attractive sandwiches. Perfect for a party or get-together. Can be made the night before and refrigerated until ready to serve. Recipe is from Kraft. You can substitute 12 slices shaved ham (about 1/2 of 9-oz. pkg.) for the salmon.
Provided by Leslie from Kraft K
Categories Lunch/Snacks
Time 2h10m
Yield 48 roll-ups, 16 serving(s)
Number Of Ingredients 5
Steps:
- MIX cream cheese spread and feta cheese until well blended.
- Spread evenly onto tortillas; top evenly with salmon and spinach.
- ROLL up tortillas tightly; wrap individually in plastic wrap.
- Refrigerate at least 2 hours or overnight.
- REMOVE plastic wrap just before serving.
- Cut each roll-up crosswise into 12 pieces.
- Arrange on serving plate.
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5/5 (2)Total Time 1 hr 10 minsCategory AppetizerCalories 127 per serving
- In a medium bowl, mix together cream cheese, dill and green onions. Spread 1/4 of the mixture on one side of each tortilla. Top with a single layer of smoked salmon and roll tightly into a log shape. Repeat with remaining tortillas.
- Wrap each log with plastic wrap and transfer to the refrigerator until well chilled, at least an hour or overnight.
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5/5 (2)Category AppetizerServings 4Total Time 10 mins
- In a small bowl mash the cream cheese, fresh dill, red onions, lemon and pepper together with a fork until combined, light and creamy. This may take a few minutes.
- On a flat surface or cutting board, lay a wrap down and scoop a generous spoonful (about 3 heaping tablespoons) of the cream cheese mixture. Spread cream cheese evenly with a spatula or butter knife leaving about 1/4 inch on around the edge.
- Layer on fresh spinach and then the smoked salmon on top! Press the spinach leafs and smoked salmon firmly so it sticks to the cream cream cheese.
- Carefully and firmly, rolls the wraps inward and set aside. Repeat with the other wrap. I only used 2 wraps because I wanted my roll ups to be generously filled with salmon. Place the rolled wraps in the refrigerator for 5 minutes to set. Slice with a serrated or very sharp knife. and cut into 1/2-1 inch pinwheels and serve immediately.
SMOKED SALMON TORTILLA ROLL-UPS - TODAY.COM
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3.4/5 (111)Category Appetizers,Hors D'oeuvresAuthor Maggie ShiTotal Time 30 mins
- In a bowl, combine the cream cheese and lemon juice. With a handheld or standing mixer, blend until thoroughly combined. Stir in the the onion, dill and capers until fully incorporated.
- Spread a thin layer of the mixture onto a tortilla, making sure to spread it evenly and as close to the edges as possible. Layer about 2 ounces of smoked salmon on top. Roll up tightly, then wrap tightly in plastic wrap. Repeat with the remaining tortillas. Chill the plastic-wrapped tortillas in the refrigerator for at least 2 hours.
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- In a bowl, stir together the cream cheese, lemon juice/zest, dill, kosher salt, and black pepper. Stir to combine well. Lay tortillas down flat on individual squares of cling wrap. Evenly spread desired amount of lemon cream cheese mixture onto the tortillas, leaving 1/2 inch edges. Line with a single layer of spinach leaves, followed by a single layer of smoked salmon.
- Gently but firmly roll tortillas up. Wrap in cling wrap airtight, and chill until ready to serve. When ready to serve, remove from cling wrap, place on cutting board, and trim off end pieces. Slice each roll into 1 1/2 inch pinwheels and serve immediately.
SMOKED SALMON AND CREAM CHEESE ROLL-UPS RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Calories 208 per servingServings 8
- Place one piece of lahvosh on a sheet of plastic wrap. With a flexible spatula or a knife, spread about 1/2 cup cream cheese in a thin, even layer over entire surface of bread. Sprinkle with 1 tablespoon parsley, then lightly with salt and pepper. Arrange half the smoked salmon slices on top, leaving a 1-inch border along short ends of lahvosh. Arrange half the cucumber and onion slices evenly over salmon.
- Beginning at a short end, roll lahvosh as tightly as possible, taking care not to push filling forward as you go. Wrap tightly in plastic wrap. Repeat to fill, roll, and wrap second lahvosh. Chill rolls for at least 1 hour or up to 8 hours.
- Unwrap rolls and trim off about 1 inch from each end (save to eat later). Cut each roll into eight equal pieces and arrange on a platter.
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- In a small bowl, combine the softened cream cheese and the Dill Dip Seasoning Blend until fully combined.
- Gently pull apart the layers of the salmon filet. If your filet does not easily come apart in layers, carefully slice it crosswise (along the shortest width) to get approximately 1.5" strips.
- Spread the softened cream cheese mixture onto each strip. Lay a piece of avocado in the center of each strip. Gently fold up one side of the salmon, then the other side on top of that. Secure with a toothpick (may not be necessary if the ends are long enough but makes it easier to grab off the plate).
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Cuisine AmericanTotal Time 25 minsCategory AppetizerCalories 72 per serving
- Using a vegetable peeler, peel the cucumbers lengthwise to form long, wide strips and lay out on a cookie sheet lined with parchment paper.
- Spoon cream cheese mixture into a pastry bag and cut off the tip. Squeeze a line of the cream cheese onto each strip of cucumber.
- Place a strip of smoked salmon on top of each cream cheese-lined cucumber and roll up the cucumber, securing at the end with a toothpick. Refrigerate until ready to serve!
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- In a large bowl, use an electric mixer to whip softened cream cheese (1/2 cup), minced chives (2 tablespoons), and lemon zest (1 tablespoon) together until the cream cheese is light and fluffy.
- Place salmon (8 Ounces) slices over the sesame seeds. Overlap the slices to form a 10 x 6" rectangle.
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