Smoked Salmon Roll-Ups
I like these a lot. Excellent for New Year's Eve or any special occasion. I haven't tried rolling them up like pinwheels and slicing, but I think that also sounds like it would be very pretty too.
2 to 3 packages of smoked salmon, cut into 3" x 3" pieces (or whatever size you prefer for your tray).
Cut with scissors and lay salmon on waxed paper.
2 pkg. cream cheese
1 or 2 tbsp. capers, chopped finely
1 tsp. (or more) horseradish
3 tbsp. red onion, chopped finely
1/2 tsp. pepper
Sour cream -- enough to make above mixture spreadable.
Mix it all together, adding sour cream at the end to make a good spreading consistency.
Spread cheese mixture on salmon and roll them up lengthwise.
Store in refrigerator, covered. Keeps well for 2 days.
Decorate platter with fresh parsley, lemon slices, etc.
2 to 3 packages of smoked salmon, cut into 3" x 3" pieces (or whatever size you prefer for your tray).
Cut with scissors and lay salmon on waxed paper.
2 pkg. cream cheese
1 or 2 tbsp. capers, chopped finely
1 tsp. (or more) horseradish
3 tbsp. red onion, chopped finely
1/2 tsp. pepper
Sour cream -- enough to make above mixture spreadable.
Mix it all together, adding sour cream at the end to make a good spreading consistency.
Spread cheese mixture on salmon and roll them up lengthwise.
Store in refrigerator, covered. Keeps well for 2 days.
Decorate platter with fresh parsley, lemon slices, etc.