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Title: Smoked Salmon Rolls With Salmon Caviar
Yield: 1

Ingredients

      1    prepare a 3-by-6 inch
           -cardboard tem; plate., comb
      1    ; place the salmon slices o
      1    ; cardboard and trim to eve
      1    ; finely chop the salmon tr
      1    ; small bowl, minced dill,
      1    ; juice and
      1    ; horseradish; taste
      1    ; for seasoning.

Instructions

2. Place a salmon rectangle on a clean work surface. Spoon 1 tablespoon of
the
cream mixture in a thin lengthwise line, in the center of the salmon. Roll
the
salmon up, lengthwise, cigar style, to enclose the cream. The two long
edges
of the salmon rectangle should slightly overlap. Arrange the rolls, seam
side
up, on a flat plate. Repeat with the remaining salmon rectangles, arranging
them in a single layer on the plate. Cover with plastic wrap and
refrigerate
for at least 2 hours but not more than 24 hours.

--Patricia Wells

NOTES:

TO SERVE AS BITE-SIZE APPETIZERS: With a very sharp knife, cut each roll
into
six bite-size pieces and garnish with dill sprigs and salmon roe. Secure
with
a toothpick or place each piece on a small Chinese porcelain spoon. Arrange
on
a platter and serve.

TO SERVE AS A FIRST COURSE: Place each salmon roll on a clean work surface.
With a very sharp knife, cut each roll in half. Place the two rolls, seam
sides up, on each of 4 chilled salad plates. Place a thin line of salmon
roe
along the seams, garnish with dill sprigs and serve.

Posted to FOODWINE Digest XT 100

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

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