Mini smoked salmon cones
13
- Prep Time20 min
- Total Time20 min
- Makes30 to 34 rolls
Andreas Trauttmansdorff
Ingredients
150-g pkg soft cheese spread, at room temperature
4 kalamata olives, pitted and finely chopped, or 2 tbsp finely chopped capers
1 green onion, thinly sliced
1/4 cup finely chopped fresh dill, or 1/2 tsp dried dill
150-g pkg smoked salmon, about 10 slices
675-g loaf whole-wheat or white sandwich bread, preferably a mixture
sprigs fresh dill
Instructions
In a small bowl, stir cheese with olives, onion and chopped dill. Cut each salmon slice crosswise into thirds. Cut crusts from bread and discard.
Using a rolling pin, roll each bread slice to flatten. Then cut each slice in half diagonally.
Spread each bread triangle with about 1 heaping tsp (7 mL) of cheese mixture. Turn each piece so the longest side of bread is at the bottom, horizontal to you.
Place 1 piece of salmon on top of bread. Don't let it overhang bottom. Lay a sprig of dill on top of salmon so it overhangs top point of bread.
Take left-hand corner of bread and fold upward over salmon (it will only cover about half of salmon) until it reaches top point of bread. Then pick up left-hand side and roll bread to form a cone.
Repeat with remaining bread, cheese, salmon and dill. Keep finished rolls covered with plastic wrap so they don't dry out. Serve right away or layer in a container, separating layers with waxed paper. Cover container and refrigerate. Rolls will keep well for about 1 day.
Nutrition (per serving)
Calories 53, Protein 2.1g, Carbohydrates 5.6g, Fat 2.6g, Fibre 0.6g, Sodium 130mg.
Everyday sandwich bread gets a makeover into elegant cones, filled with smoked salmon and creamy herbed cheese - just right for light entertaining. And no culinary expertise is needed.
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