A quick and easy smoked salmon appetizer that's sure to be a crowd pleaser.
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This is a winner.
I suggest when rolling the tortilla you add a dollop (tsp) of the filling to the last edge to seal the roll. It is best to do this before the freezer. If (and a big if) the slices last on the serving platter, they can open up a bit. Its no big deal but a better appearance if they don't unravel.
I used Scottish smoked salmon which was suggested by the butcher based on sales history. (4 to 1 over alternatives)
I would recommend using another herb that you like the taste of. Tarragon or fennel fronds go pretty well with salmon. For more information on food or ingredient substitutions, you may want to think about the book called "The Flavor Bible". It is a great resource for anyone that cooks. Cheers!
I would not recommend making the salmon rolls the day before as they might become soggy due to the moisture in the salmon and cream cheese.
You can however, make them ahead and freeze them. We used to do it this way when we were doing banquets for 100's of people, back in the days when we worked in a big hotel. Just be sure to take them out of the freezer at least an hour before you slice them. Cheers!
wow! thank you so much, that is a great tips!! we're having a big party for our daughter in 3 weeks. so, i have been thinking what to make for 150 people. this is one thing i didn't have to worries now. Thanks again Dawn..you're the great helped!