Smoked salmon cream cheese rolls
This creamy and savoury appetizer will become a crowd favourite.
Ingredients
- 2 packs sesame honey snaps
- 1 teaspoon sesame seeds
- 1 fillet smoked salmon (interleaf)
- 250 gm cream cheese (softened)
- 1/4 cup goat cheese
- 2 lemon zest
- 4 tablespoons chives
- 1/3 cup pecans, roasted and chopped
- 1 tablespoon shallots, diced
- 2 tablespoons maple syrup
- 1 tablespoon red wine vinegar
- 1/4 cup vegetable oil
- 1 teaspoon salt
Directions
- Place the sesame snaps and seeds into a mini food chopper and blitz to a coarse, crunchy texture. Place a long plastic wrap (18 inches) on the counter. Sprinkle the sesame snap mixture in a two-inch wide ribbon down the centre of the plastic wrap about three inches from the edge of the wrap.
- Layer the smoked salmon lox over the crunch, overlapping the edges slightly to ensure full cheese coverage.
- Mix the cheeses, lemon zest, chives and pecans in a bowl. Form into a long log and place the smoked salmon lox on top. Using the short side of the plastic wrap as a guide, fold the plastic wrap over the salmon and roll it tightly. Wrap in plastic wrap and rest in the fridge for at least 2 hours up to overnight.
- Combine all of the vinaigrette ingredients in a bowl and mix well.
- Slice the salmon into disks and drizzle with dressing. Serve cold. Enjoy!
