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cream cheese walnuts green onion ground coriander cayenne celery lemon juice salmon cucumber your favorite crackers dill sprigs hot sauce powder
Viewed: 105 - Published at: 9 years agoIngredients
- 8 oz. cream cheese
- 1/4 cup walnuts or pecans, chopped
- 1/4 cup green onion, chopped
- 1/2 tsp ground coriander 1/2 tsp ground coriander
- 1/2 tsp cayenne
- http://www.exit109.com/~mstevens/TV_Hotluck/ 1 stalk celery chopped
- 2 tsp lemon juice
- 8 oz. (3/4" by 2") thin slices smoked salmon
- thin sliced cucumber
- your favorite crackers (I use wheatsworth) freshly ground pepper
- fresh dill sprigs
- hot sauce
- Habanero powder
- Fresh habanero slices
Method
- In a bowl, soften cream cheese and stir in chives, green onion walnuts and celery.
- Add lemon juice and spices and mix well.
- Spread mixture on salmon slices and season with pepper, roll up to form neat rolls
- Place a cucumber slice on each cracker and place a sprig of dill and a salmon roll on each cucumber.
- Drizzle with remaining lemon juice and garnish with chives & dill sprigs if desired.
- To add some more heat you can add a couple drops of habanero sauce to the top of the cucumber during assembly.
- The sauce I use has cloves and honey which seem to compliment the flavor of the salmon.
- For Chilehead sensibilities I also used dried powdered Red Savina Habanero flakes as well as adding a slice of fresh habanero to the filling of each roll.
- You might want to play around with the seasonings...
- salmon rolls may be prepared several hours in advance, and assembled just before serving to prevent the cracker from getting soggy.
