Marks Salmon Spread Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Cream cheese,
1 Stalk: celery, minced
1/2 cup: Crushed walnuts,
1/2 cup: Minced green onion,
1/2 tsp: Cayenne pepper,
1/2 tsp: Ground coriander,
1: Cucumber, skinned and
Sliced,
Thinly,
1 package: Wheatsworth crackers,
Juice of one lemon, (no lame
Bottled,
Stuff!),
Fresh ground black pepper,
24: Three inch by one inch,
sl Smoked,
Salmon,
1 bunch: Fresh dill,
Directions:
Mix cheese, celery, walnuts, green onion, lemon juice, cayenne and
coriander until thoroughly combined. Obviously the heat can be
adjusted to taste, but you dont want to overpower the other flavors,
especially the salmon. I figure if half your guests complain its
too hot, and half say it could have been hotter, its about right.
Place from to 1 tsp. of the cheese mixture on the end of one of the
salmon strips, sprinkle with black pepper, and roll up jellyroll
style. These steps can be done a couple hours ahead of time, just
cover with plastic wrap and refrigerate.
To serve, arrange crackers on serving tray. Top each one with a
cucumber slice Place a salmon roll on top of the cucumber slice and
garnish with a sprig of dill. Serves 5 to 10 people depending on how
gluttonous they are! Recipe By : Mark P. Stevens via Chile-heads
Source from luhu.jp
coriander until thoroughly combined. Obviously the heat can be
adjusted to taste, but you dont want to overpower the other flavors,
especially the salmon. I figure if half your guests complain its
too hot, and half say it could have been hotter, its about right.
Place from to 1 tsp. of the cheese mixture on the end of one of the
salmon strips, sprinkle with black pepper, and roll up jellyroll
style. These steps can be done a couple hours ahead of time, just
cover with plastic wrap and refrigerate.
To serve, arrange crackers on serving tray. Top each one with a
cucumber slice Place a salmon roll on top of the cucumber slice and
garnish with a sprig of dill. Serves 5 to 10 people depending on how
gluttonous they are! Recipe By : Mark P. Stevens via Chile-heads
Source from luhu.jp