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Smoked salmon spirals

Recipe from: 12/1/1996 12:00:00 AM
Ingredients 5
Servings 24


  • 15
    creamed horseradish
  • squeeze of lemon juice
  • 200
    cream cheese
  • 225
    smoked salmon, sliced
  • black pepper


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.

Read more on: fish/seafood

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