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Smoked Salmon Rolls


Appetizers, Seafood


Recipe courtesy of Executive Chef Hoke Wilson Wolfe's Tavern, Wolfeboro Inn



You hardly need a recipe for this make-ahead hors d'oeuvre. Start with a boursin-type cheese spread that acts like a glue to hold the roll together. Should be made a day ahead.

Number of Servings

Yield 2 rolls, approximately 24 3/8-inch pinwheels


2 12 flour tortillas - plain, spinach and/or tomato make a nice presentation
1 1/4 cup of any soft spreadable cheese, soft herbed goat cheese, Boursin, etc.
12 blanched asparagus spears, dried in a towel
2 tablespoons capers, drained
2 tablespoons fresh dill, chopped
6 ounces smoked salmon, sliced into _-inch strips

Preparation - Directions

Using a flexible icing spatula, spread the cheese evenly over the two tortillas. Spread right up to the edges, with the exception of the edge that is farthest from you. Leave about one inch uncovered on a 6-inch section of that edge.

Stagger the asparagus spears on each tortilla with no need to go all the way to the ends. Stagger on the smoked salmon slices in a similar fashion between the asparagus. Sprinkle the drained capers and chopped dill over the surface.

Starting with the edge closest to you, start making a tight roll. After one roll, fold the outer 1 _ inch of each side in toward the center. Keep rolling, making an effort to make the roll as tight and even as possible. When you get to the end, there should be a small amount of filling being squeezed toward the edge. This will help seal the edge. Once it is fully rolled, roll it back and forth on your work surface to ensure that the soft cheese is evenly distributed. Put your rolls on a small tray, wrap the tray and refrigerate overnight.

To serve - slice with a sharp serrated knife. Trim off the ends and cut into 3/8 slices. Arrange in a shingle pattern on a serving platter.

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