With the holiday season in full swing, the time finally came for me to break out an hors d’oeuvre from the “Kelsey’s Classics” collection – salmon rolls.
Sounds simple, right? Well, it is. It’s one of the easiest party snacks to pull off, but at the same time says “Hey, I’m kind of a big deal.” What makes these so special you ask? Well, these aren’t just any salmon rolls. Oh no, my friend, you can take your philly cream cheese and…well…you know what you can do with it. These rolls are made from smoked, wild Alaskan sockeye with a mascarpone & craime friache spread, with just a hint of lemon.
Let’s face it –salmon rolls are not a new invention. But, the quality of the fish, mixed with a somewhat modern interpretation of the spread proves to be a unexpected combination (Or, so I’ve heard by numerous people). For those of you eager to try, the steps are simple…
1) First, fillet a piece of smoked salmon. Once you have roughly 20 pieces, lay them side by side to get the maximum amount of surface area. You should be left with a 3” by 6-10” slap.
2) – Spread your mascarpone/craime fraiche/lemon mixture across the entire portion of salmon. HINT: make sure there is 2x more mascarpone, because that’s where the texture comes from! Just add a little more seasoning with the salmon. Make sure to not overwhelm the salmon – the spread should cover the salmon in a thin layer, but should not be too think as that will cause problems when the rolling process begins.
3) Rolling the salmon – as long as you correctly overlapped you pieces, this part should be easy. Just take the horizontal edge and start rolling inwards..
4) Now that you have your roll, take an exceptionally sharp knife, and cut in ¾” increments – make sure you wipe your knife off between cuts so the portions stay clean.
5) Finally, plate. Add fresh dill to the top of every roll, both for flavor and color, Serve chilled, and then, just wait for the compliments to roll in…
So voila! An easy to serve app at a party – better than a toquito, but not too over the top like foie gras. Smoked Salmon rolls, I will return to you….one day.
Those look good-a great idea for rolling-inspired I would say.
However mascarpone and creme fraiche is overkill I think no? It seems like a LOT of fat too much as the high fat content of salmon seems it would be enough-with a cream cheese of some sort in the middle and lemon for acidity.
I would however force myself to eat these if you were to make them for me.
Is there such a thing as too much fat? Let's ask Julia Childe... =)