Smoked Salmon Rolls

Prep Time: 15 minutes
Cook Time: none
Chill Time: none
Yield: 5 servings

• 4 Persian or Kirby cucumbers, peeled
• 1½ pounds smoked salmon, sliced very thin to yield 16 slices
• 1 cup cream cheese
• ¼ cup capers, drained
• 1 tablespoon lemon juice
• 1 Vidalia onion, thinly sliced
• 16 grape tomatoes, halved
• 2 lemons, cut into wedges
• Flat breads (optional)

1. Slice cucumbers lengthwise into 4 sticks each, so that you have 16 sticks total.
2. On a flat work surface, place 1 piece of salmon horizontally.
3. In a small bowl, mix together cream cheese, capers and lemon juice.
4. Spoon 1 teaspoon cream cheese mixture onto 1 end of salmon slice. Place 1 cucumber stick on top of the cream cheese lengthwise, using the cheese to secure it.
5. Roll the salmon around the cucumber and cream cheese like a jelly roll. Salmon should create a wide belt around the middle of the cucumber stick.
6. Repeat previous two steps with remaining ingredients.
7. Arrange sliced onions around the edge of a platter with rolls in the center; scatter grape tomatoes over and around rolls as a garnish and add a few lemon wedges for squeezing over salmon. Serve flat breads in a basket if desired.

Tip:

Have fun with appetizer presentation. It’s a chance to use your creativity, even a touch of whimsy, to put a twist on this smoked salmon opener.To make it really festive, use the green part of a scallion, tied as a bow, to secure each salmon roll.

Suggested Wine:

Hagafen 2001 Napa Valley Brut Cuvée Sparkling Wine

Late Disgorge Brut is even toastier and yeastier than Brut Cuvée—it’s a natural match for the salmon. Its slight sweetness will also pair with the Vidalia onions and cucumbers.

Reprinted with permission from Quick and Kosher: Recipes From The Bride Who Knew Nothing