RCI-SN.003.0243.001
Smoked Salmon Rolls
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henson Estate in Dallas, Texas in 1982.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- 8 ounces
- 3 tablespoons
- smoked salmon thinly sliced½ pound
- 2 ounces
Method
1
Mix the softened cream cheese and sour cream together in a small bowl until smooth and fully combined.
2
Lay out the smoked salmon slices on a clean work surface, arranging them slightly overlapping to form a sheet.
3
Spread the cream cheese mixture evenly over the smoked salmon, leaving a small border at the edge nearest you.
4
Sprinkle the red caviar over the cream cheese layer, distributing it evenly across the surface.
5
Starting from the far edge, tightly roll the smoked salmon into a cylinder, using the overlapping slices to seal the roll as you go.
6
Wrap the finished roll in plastic wrap and refrigerate for at least 15 minutes to set and chill.
7
Unwrap the roll and slice it into 1-inch pieces using a sharp, wet knife, wiping the blade clean between cuts.
8
Arrange the rolled slices on a serving platter and serve immediately as an appetizer or snack.