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Add a photoServings: 12
Ingredients
- 1/2 c. creme fraiche
- 1/2 c. fresh cream cheese at room temperature
- 1 Tbsp. finely-minced fresh dill leaves
- 2 Tbsp. minced fresh chives
- 1 Tbsp. minced lemon zest Salt to taste Freshly-grnd white pepper to taste
- 6 lrg Norwegian smoked salmon slices
- 36 x toasted melba bread rounds or possibly squares
- 8 ounce Beluga caviar
- 36 sprg fresh dill Lowfat sour cream
Directions
- In a mixing bowl, combine the cream fraiche, cream cheese, dill, chives, and lemon zest. Mix well. Season with salt and pepper.
- Place the slices of salmon on a piece of plastic wrap, with the small end closest to you, on a flat surface. Season the slices of salmon with the pepper. Spread some of the cheese mix proportionately over each slice of salmon. Trim ends to make even. Then, beginning at the bottom, roll up the salmon, jelly-roll style, securely, pressing to close. Wrap each salmon roll in plastic wrap. Chill till ready to use.
- About 30 min before serving, place the salmon rolls in the freezer, this will make slicing easy. To serve, using a chef"s knife, slice the salmon into 1/2-inch slices. Remove the plastic wrap and throw away. Place the salmon on the toasted melba. Using a pear-handle spoon, place some caviar on top of the salmon. Garnish with a sprig of dill and lowfat sour cream.
- This recipe yields about 36 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 11g | |
| Recipe makes 12 servings | |
| Calories 34 | |
| Calories from Fat 29 | 85% |
| Total Fat 3.32g | 4% |
| Saturated Fat 1.87g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 32mg | 1% |
| Potassium 23mg | 1% |
| Total Carbs 0.52g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.33g | 0% |
| Protein 0.63g | 1% |
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