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Ingredientes
- 1/4 lb thinly-sliced smoked salmon
- 1/3 c. whipped cream cheese
- 1 Tbsp. minced dill
- 1 lrg dill sprig for garnish
- 1 Tbsp. minced capers
- 24 x capers for garnish
- 1 dsh warm pepper sauce
- 1/4 tsp lemon juice
- Freshly-grnd black pepper to taste
- 24 slc cocktail pumpernickel bread
Direcciones
- Place salmon on 10-inch-long piece of plastic wrap in solid single layer. Combine cream cheese, minced dill, minced capers, warm pepper sauce, lemon juice and pepper to taste. Set aside 2 Tbsp. of cream cheese mix. Spread remaining cream cheese mix over salmon.
- Roll up salmon as you would a jelly roll, being careful not to roll up plastic wrap as well. Use plastic wrap to help mold roll smoothly and keep roll as cylindrical as possible. Wrap in plastic wrap and place in freezer at least 4 hrs. This may be done several days in advance.
- Cut 1 (2-inch) round out of each slice of bread with cookie cutter. Lightly toast rounds and let cold.
- Remove salmon from freezer and remove plastic wrap. Cut into 24 thin slices, about 3/8-inch thick. Spread very thin layer of cream cheese mix on each toast round, reserving some for garnish.
- Place slice of salmon roulade on each toast. Garnish each with small dot of cream cheese mix, small piece of dill and 1 caper.
- This recipe yields 24 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 7g | |
| Recipe makes 12 servings | |
| Calories 22 | |
| Calories from Fat 19 | 86% |
| Total Fat 2.21g | 3% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 43mg | 2% |
| Potassium 10mg | 0% |
| Total Carbs 0.31g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.21g | 0% |
| Protein 0.4g | 1% |
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