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Smoked Salmon Rolls
  1. In a small bowl, mix the fat-free cream cheese, lemon juice, zest, chives, and 1/8 teaspoon salt.
  2. To assemble, lay an 8- or 8-inch-long sheet of plastic wrap on the counter. Slightly overlap slices of salmon on the plastic to create a rectangle measuring about 3 1/2 x 7 inches. The long side of the rectangle should be parallel to the edge of your work surface. Cover with another sheet of plastic and press gently with your hands or a flat spatula to encourage the salmon to stick together. Remove the top sheet of plastic.
  3. Using a thin metal offset spatula or a butter knife, spread about 2 tablespoons of the cream cheese mixture on the salmon, leaving a 1/2-inch border along the long sides. Arrange about a third of the fennel shavings length-wise on the lower half of the salmon. Sprinkle the fennel lightly with salt.
  4. Starting at the long side closest to you and using the plastic wrap as an , gently roll up the salmon to enclose the filling. Gently press the roll together at the seams. Transfer the roll to a cutting board. Cut the roll into 6 pieces. Repeat with the remaining salmon, cream cheese mixture, and fennel to make two more rolls.
  5. Arrange the rolls on a platter, cut side up. Garnish with the chopped fennel fronds.
Recipe Notes

Units per 2 hors d'oeuvres serving:

  • Protein: 1

Nutrition data for 2 hors d'oeuvres serving:

  • 43 Calories (12 calories from fat)
  • 1.3g Fat
  • 6.5g Protein
  • 1g Net Carbs

Original recipe by Laura Werlin, Fine Cooking, December 2004. Healthy adaptation by Greenlite Medicine.

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