Monday, November 30, 2009

Smoked Salmon Roll


15oz smoked salmon
10oz cream cheese
1/2 cup crushed pistachios
1/2 cup chives
2 tbsp rosemary, finely chopped
3 tbsp olive oil
salt and pepper to taste

Chop chives and rosemary and mix them with cream cheese and oil. Add salt and pepper.

On a baking sheet, place salmon sheets so that they partly overlap. Spread the cream cheese mixture over it leaving about 1/2in on the edges. Sprinkle coarsely chopped pistachios over the cheese and roll it up. Use the baking sheet to help roll it.

Place the roll in the refrigerator until you are ready to serve it. This roll is difficult to cut unless it is very cold, so you might want to put it in the freezer for about 30 minutes before serving. You may decorate it with pistachios, basil and red onions or chives.


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