* Crossposted from: Homenet Cook
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Smoked Salmon and Leek Roulade Canapes
Categories: Crs96, Makebagel
Yield: 24 servings
1 ts Butter
1 Leek, white only, rinsed and
Cut in long strips
Salt
Pepper
4 lb Smoked salmon or gravlak,
Thinly sliced
1 bn Fresh dill
4 oz Cream cheese
1 ts Dijon mustard
Whipping cream
12 Mini pumpernickel bagels,
Halved
Melt butter and saute leek strips until just tender. Add salt and
pepper to taste and allow to cool to room temeperature.
Lay a sheet of plastic wrap, 16x12" on a smooth work surface. Lay 2
overlapping rows of salmon slices in a large rectangle shape on
plastic wrap, leaving 1" uncovered around edges. Spread sauteed leek
randomly over salmon.
Lift edge of plastic wrap closest to you and carefully roll salmon
with leek strips inside into a log shape (do not roll plastic wrpa
into the log). Wrap tightly and tie each end secure ly with twone.
Place log in the freezer or several hours to firm. (Log should be the
diameter of the bagels.)
Break off 25 small sprigs of dill and set aside for a decorative
topping. Process remaining sprigs with cream cheese and mustard until
smooth. Thin with whipping cream if necessary.
To assemble canapes: Remove salmon log from freezer. Thaw for several
hours. Toast bagel halves. Spread dill cream cheese, reserving 1/4 of
the mixture for decoration. While salmon is still slightly frozen,
slice int 24 circles about 1/4" thick. Place one on each bagel half.
Put reserved cream cheese mixture in a pastry bag fitted with a #2
star tip and pipe a dab of dill cream cheese in center of salmon
rounds and top with 1 dill sprig on each. Makes 24 canapes.
The Best Bagels are made at home by Dona Z. Meilach
ISBN 1-55867-131-5
Carolyn Shaw April 1996
MMMMM
Hugs!!
Carolyn
Hate & Rage are four letter words.......so are Love & Hope.
... "You want something interesting?"
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