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Salmon roll-ups recipe
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These smoked salmon and cream cheese canapés have a little fiery kick thanks to the addition of wasabi paste. They’re quick to make, simple and ideal for serving at a cocktail party. See method
Ingredients
- 2 x 100g packs Tesco Finest Strong And Robust Scottish Smoked Salmon
- ¼ x 250g pack soft cheese
- 1 tsp wasabi paste
- 1 lemon, juiced and zested
Each serving contains
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Energy
185kj
45kcal
2%
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Fat
3g
4%
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Saturates
1g
6%
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Sugars
0g
0%
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Salt
0.5g
9%
of the reference intake
Carbohydrate 0.9g
Protein 4.2g
Fibre 0.1g
Method
- Lay the smoked salmon slices on clingfilm so they overlap to make a 25x18cm rectangle.
- Mix the soft cheese with the wasabi paste. Spread over the salmon, then roll up, lengthways, using the clingfilm to avoid tearing. Wrap in the clingfilm and freeze for 30-40 mins to firm up.
- Unwrap, trim the ends, then slice into 12 rounds. Dot with a little wasabi, then top with the pared zest of a lemon and squeeze over the juice.
See more Smoked salmon recipes