Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenAppetizers - Seafood - Smoked Salmon Rolls With Arugula, Mascarpone, Chives And Capers
Famous Authors (View All Authors)
Appetizers - Seafood -  Smoked Salmon Rolls With Arugula, Mascarpone, Chives And Capers Post by :Scott_Shields Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2465

Click below to download : Appetizers - Seafood - Smoked Salmon Rolls With Arugula, Mascarpone, Chives And Capers (Format : PDF)

Appetizers - Seafood - Smoked Salmon Rolls With Arugula, Mascarpone, Chives And Capers

5 ounces mascarpone (about 2/3 cup)
2 tablespoons small brined capers, rinsed
2 tablespoons minced fresh chives
1 teaspoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3/4 pound smoked salmon, cut into 24 thin slices, 2 to 3 inches on the short side (presliced salmon is fine)
48 small tender arugula leaves


Mix the mascarpone with 1 tablespoon of the capers, 1 tablespoon of the chives, and the lemon juice. Season with salt and pepper.

Lay the salmon slices out on a cutting board so that they are all arranged with a short side facing you, with plenty of space above and below each slice. (If necessary, fill and roll the slices in batches).

Put a spoonful of the mascarpone mixture on the narrow end of 1 slice. Lay 2 arugula leaves, fanned slightly apart, across the mascarpone, so that the tips of the leaves will project several inches from one end of the roll, and roll up the salmon. Stand the roll upright, the arugula leaves pointing upward, on a platter large enough to hold all 24 rolls. Repeat the process with the remaining slices. Cover and refrigerate until serving.

Remove from the refrigerator, sprinkle with the remaining 1 tablespoon each capers and chives, and serve.

Yield: 24 hors d'oeuvres or 6 appetizer servings
Prep Time: 30 minutes
Cook Time:
Difficulty: Easy
If you like this book please share to your friends :
NEXT BOOKS

Appetizers - Seafood -  Spicy Marinated Shrimp Appetizers - Seafood - Spicy Marinated Shrimp

Appetizers - Seafood -  Spicy Marinated Shrimp
1 clove garlic, minced 1 green onion, finely chopped 1 tablespoon finely chopped chives 2 tablespoons olive oil 2 tablespoons fresh lemon juice 1 teaspoon Tabasco Brand Pepper Sauce 2 tablespoons ketchup 2 tablespoons prepared horseradish 1 teaspoon Dijon mustard Salt to taste 2 pounds medium shrimp, cooked, peeled and deveined In large bowl, combine all ingredients except shrimp. Add shrimp and toss to coat. Cover and refrigerate 4 to 6 hours or overnight. Remove to serving bowl and serve with toothpicks. For a more elegant presentation, skewer each shrimp with a toothpick from tail to head, making a crescent shape,
PREVIOUS BOOKS

Appetizers - Seafood -  Smoked Salmon Canapes Appetizers - Seafood - Smoked Salmon Canapes

Appetizers - Seafood -  Smoked Salmon Canapes
1/2 (8-ounce) package cream cheese, softened 1/4 cup sour cream 1 tablespoon honey 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt 1 (4-ounce) package rye or pumpernickel bread slices (about 17 slices) 2 (4-ounce) packages thinly sliced smoked salmon 2 medium cucumbers 1 small purple onion, minced Freshly ground pepper Garnish: fresh dill sprigs Combine first 5 ingredients in a bowl; beat at low speed with an electric mixer until smooth. Cut each bread slice in half diagonally. Separate salmon slices and cut into 34 strips. Spread 1/2 teaspoon cream cheese mixture onto each bread triangle.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT