Monday, December 21, 2009
Smoked Salmon on a cracker
16 slices of smoked salmon
1/2 cup of cream cheese or goat's cheese
1 tbsp of mustard or if using goat's cheese you can use a tbsp of honey
2 green onions (thinly sliced)
On your work surface lay out an approx. 45 x 30 cm plastic wrap and on top of it overlap the salmon slices to form a rectangle.
On a food processor toss the remaining smoked salmon, cheese, mustard, green onions and puree until smooth. Spread the mixture in an even layer on top of the smoked salmon slices.
Roll the smoked salmon into a tight log similar as making a roll of sushi. Use the plastic wrap to help you roll the salmon tightly. Pinch the plastic wrap on both ends and then roll the log until it tightens and forms a cylinder.
Freeze for a couple of hours to help it firm. When it's firm enough to cut, slice it into even rounds and place each one on top of the cracker.