five 8 1/2 inch soft lavosh flatbread rounds or flour tortillas
1 recipe Dilled Creme Fraiche (in cookbook)
1 English (seedless) cucumber, very thinly sliced
1 bunch fresh watercres ro 10 medium sliced romaine lettuce leaves, central ribs removed and halved
1 lb smoked salmon, thinly sliced (10-15 slices)
1-2 oz salmon roe, optional, for garnish
fresh dill sprigs, optional, for garnish
Instructions
Place a lavosh on a clean cotton towel. Spread with 2 T of Dilled Creme Fraiche. Cover with a layer of cucumber, about 10 slices, not overlapping. Top with 8-10 sprigs of watercress. place 2-3 slices (about 3 oz total) of smoked salmon on top. Use the towel to lift and roll the layered bread into a tight spiral. Wrap the roll tightly in plastic wrap. Repeat with the other lavosh. Place the wrapped rolls on a tray and refrigerate at least 2 hours and up to 24 hours. Remove the plastic wrap and place seam side down on a cutting board. Trip off the curved ends fo each roll. Slice each roll into 6-7 pieces. Set them, cut side down, on a servign plate. Garnish each slice with an optional dab of salmon roe and a pinch of fresh dill.
Originally Submitted
11/1/2012
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