Piquant Salmon Rolls
This recipe was prepared for a TV Food Network special called “Eat the Heat.”
It combines the smoky smoothness of the salmon and creaminess of the filling to compliment the spiciness of the chiles. There is also a nice contrast of textures
- 8 oz. cream cheese
- 1/4 cup walnuts or pecans, chopped
- 1/4 cup green onion, chopped
- 1/2 tsp ground coriander
1/2 tsp ground coriander
- 1/2 tsp cayenne
1 stalk celery chopped
- 2 tsp lemon juice
- 8 oz. (3/4" by 2") thin slices smoked salmon
- thin sliced cucumber
- your favorite crackers (I use wheatsworth)
freshly ground pepper
- fresh dill sprigs
- hot sauce
- Habanero powder
- Fresh habanero slices
1In a bowl, soften cream cheese and stir in chives, green onion walnuts and celery.
2Add lemon juice and spices and mix well.
3Spread mixture on salmon slices and season with pepper, roll up to form neat rolls
4Place a cucumber slice on each cracker and place a sprig of dill and a salmon roll on each cucumber.
5Drizzle with remaining lemon juice and garnish with chives & dill sprigs if desired.
6To add some more heat you can add a couple drops of habanero sauce to the top of the cucumber during assembly. The sauce I use has cloves and honey which seem to compliment the flavor of the salmon.
7For Chilehead sensibilities I also used dried powdered Red Savina Habanero flakes as well as adding a slice of fresh habanero to the filling of each roll. You might want to play around with the seasonings…
8salmon rolls may be prepared several hours in advance, and assembled just before serving to prevent the cracker from getting soggy.
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