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Full Online Book HomeLearning KitchenAppetizers - Seafood - Karen's Smoked Salmon Roulade
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Appetizers - Seafood -  Karen's Smoked Salmon Roulade Post by :drcrouch Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3151

Click below to download : Appetizers - Seafood - Karen's Smoked Salmon Roulade (Format : PDF)

Appetizers - Seafood - Karen's Smoked Salmon Roulade

1/2 cup creme fraiche
1/2 cup fresh cream cheese, at room temperature
1 tablespoon finely chopped fresh dill leaves
2 tablespoons chopped fresh chives
1 tablespoon chopped lemon zest
Freshly ground white pepper
6 large slices Norwegian smoked salmon
36 toasted bread rounds or squares
8 ounces Beluga caviar
Garnish: 36 sprigs fresh dill, sour cream

In a mixing bowl, combine the cream fraiche, cream cheese, dill, chives, and lemon zest. Mix well. Season with salt and pepper.

Place the slice of salmon on a piece of plastic wrap, with the small end closes to you, on a flat surface. Season the slices of salmon with the pepper. Spread some of the cheese mixture evenly over each slice of salmon. Trim ends to make even. Then, beginning at the bottom, roll up the salmon, jelly roll style, securely, pressing to close. Wrap each salmon roll in plastic wrap. Refrigerate until ready to use.

About 30 minutes before serving, place the salmon rolls in the freezer; this will make slicing easy.
To serve, using a chef's knife, slice the salmon into 1/2-inch slices. Remove the plastic wrap and discard. Place the salmon on the toasted melba. Using a pear-handle spoon, place some caviar on top of the salmon. Garnish with a sprig of dill and sour cream.

Yield: 12 to 18 servings
Prep Time: 15 minutes
Cook Time: 1 hour
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Appetizers - Seafood -  Mexican Shrimp Cocktail Appetizers - Seafood - Mexican Shrimp Cocktail

Appetizers - Seafood -  Mexican Shrimp Cocktail
2 pounds unpeeled, large fresh shrimp 6 cups water 2 to 3 tablespoons fresh lime juice 3 cloves garlic, pressed 1/4 teaspoon salt 1/2 teaspoon pepper 1 cup ketchup 1/2 cup fresh lime juice 1/4 cup minced sweet onion 1/2 to 1 teaspoon hot sauce 1/2 cup chopped tomato 1/2 cup chopped fresh cilantro Avocado slices, lime wedges, saltines, optional Peel shrimp, and devein, if desired. Bring 6 cups water and next 4 ingredients to a boil in a large saucepan; add shrimp. Cook 2 to 3 minutes or just until shrimp turn pink. Drain shrimp, reserving 1/2 cup liquid. Stir

Appetizers - Seafood -  Hot Crabmeat Spread Appetizers - Seafood - Hot Crabmeat Spread

Appetizers - Seafood -  Hot Crabmeat Spread
1 cup half and half cream 2 packages cream cheese (3-oz. each) -- softened 1 small onion -- chopped 1 tablespoon mayonnaise 2 teaspoons prepared horseradish 1/2 teaspoon lemon juice 1/2 teaspoon Worcestershire sauce 1/2 teaspoon minced fresh parsley 1/2 teaspoon garlic salt 1/2 teaspoon onion salt 1/4 teaspoon pepper 8 drops hot pepper sauce or more 2 cans crabmeat (cartilage removed)(6- oz. ea.) -- drained Assorted crackers In a saucepan, combine the first 12 ingredients. Cook and stir over low heat until the mixture is smooth. Add the crab and heat through. Serve with crackers. Yields: 2-1/2 cups