- Yield
- 8 salmon roll-ups or 4 servings as an appetizer
Ingredients
- 12 thin slices smoked salmon, each about 4 inches long
- 1/2 pound soft goat cheese
- 2 tablespoons walnuts, finely chopped
- 1 tablespoon chives, chopped
- 1 cup dill, chopped
- 1 cup heavy cream or more
- Salt and freshly ground pepper to taste
Instructions
- 1
Overlap 3 slices of the salmon lengthwise on a piece of plastic wrap.
- 2
Then overlap 3 more slices to form an 8-inch-long piece.
- 3
Put the cheese, walnuts, chives, and 1 tablespoon of the chopped
- 4
dill in a mixing bowl and mash until well blended, adding a little of the
- 5
cream if the mixture is too thick. Take half of the cheese and place
- 6
lengthwise down the salmon on one side. Roll up carefully, close the
- 7
top ends like a sausage, and wrap the sheet of plastic around the
- 8
outside. Repeat with the remaining salmon slices and filling.
- 9
Refrigerate several hours or overnight.
- 10
When ready to serve, remove the plastic wrap and cut through with
- 11
a knife at 2-inch intervals. Place 2 cut pieces open-side-down on a
- 12
plate and serve with a splash of the dill sauce.
- 13
To make the dill sauce, bring the remaining cream to ta boil in the
- 14
saucepan. Place the remaining dill in a blender with a few
- 15
tablespoons of the boiled cream and pulverize. Add the salt and
- 16
pepper to taste and enough more cream if necessary to make a thin
- 17
sauce.