Smoked Salmon Roll Ups 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.

SMOKED SALMON ROLL UPS

Steps:

• Mix cream cheese and wasabi powder together.
• Let sit for 15 minutes.
• Meanwhile, cut smoked salmon into pieces approximately 2x3 inches.
• Spread cream cheese mixture over smoked salmon pieces.
• Place a piece of julienned carrot, celery, zucchini, red, green and yellow pepper on salmon.
• Add several small pieces of chopped red onion.
• Roll up salmon into small bundle and tie with one stem of chive.
• Serve on a platter decorated with thin slices of lemon.

SMOKED SALMON ROLL-UPS

Steps:

• Drain, flake and remove skin and bones from salmon.
• In a large bowl combine cream cheese, lemon juice, red onion, horseradish, salt, and liquid smoke.
• Add salmon to cream cheese mixture; mix well.
• Divide mixture between the flour tortillas; evenly spreading out the filling to the edge.
• Sprinkle top of each tortilla with minced dill.
• Spread two tablespoons of (drained) sliced olives down the center of each toritilla.
• Roll up tortillas; wrap each roll in plastic wrap and refrigerate for 2 to 3 hours.
• To Serve: Slice into bit-size pieces.