Smoked salmon spirals

Name: Smoked salmon spirals
Yield: 24 servings
Cuisine: Can Be Frozen
Ingredients: 15.00 ml creamed horseradish; lemon juice only; 200.00 g cream cheese; 225.00 g salmon smoked, sliced; freshly ground black pepper

24 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (5)

15.00 ml	creamed horseradish
	lemon — juice only
200.00 g	cream cheese
225.00 g	salmon — smoked, sliced
	freshly ground black pepper

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Method:

1. Beat the horseradish, lemon juice and cream cheese until it is well mixed and of a soft consistency.
2. Lay the salmon slices slightly overlapping on a work surface to make a large rectangle. Evenly spread with the cheese mixture, then roll up carefully but tightly, as you would a Swiss roll, from the longest end to form a thin roll.
3. Wrap in plastic wrap, then foil, before freezing for up to six weeks.
TO SERVE: Thaw overnight in fridge. Slice carefully to prevent squashing and grind over black pepper.
Makes 24.