8 oz. smoked lox style salmon, sliced to 12 strips
2 oz light spreadable cream cheese, room temperature
4 oz. chevre, room temperature
2 tsp. dried dill
2T capers, minced
2 tsp. lemon zest
1T lemon juice
1/2 tsp. roasted granulated garlic
1 tsp. fresh ground black pepper
1 tsp. salt
9 thinly sliced lemon rounds, halved and seeds removed
fresh dill for garnish
Instructions
In small bowl, combine cream cheese, chevre, lemon juice, lemon zest,
dill, capers, roasted granulated garlic, salt and pepper. Stir well to
thoroughly combine to creamy consistency.
Fill piping bag with cheese mixture. Pipe each
salmon strip with 2 - 3 tsp. chevre mixture at one end and roll strip
around filling.
Place seam side down on tray. Refrigerate if not serving immediately.
To serve, garnish tops with lemon slices, fresh dill or thyme sprigs
and capers if desired. Serve cold.
Originally Submitted
11/30/2011
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