Smoked Salmon Roll-Ups
A recipe for an untraditional salmon "roll-up" with goat cheeses from Jean Louis Palladin of the Napa Restaurant in Las Vegas.
Yield: 8 salmon roll-ups or 4 servings as an appetizer
- 12 thin slices smoked salmon each about 4 inches long
- 1/2 lb. soft goat cheese
- 2 tablespoons walnuts finely chopped
- 1 tablespoon chives chopped
- 1 cup dill chopped
- 1 cup heavy cream or more
- Salt and freshly ground pepper to taste
- Overlap 3 slices of the salmon lengthwise on a piece of plastic wrap. Then overlap 3 more slices to form an 8-inch-long piece.
- Put the cheese, walnuts, chives, and 1 tablespoon of the chopped dill in a mixing bowl and mash until well blended, adding a little of the cream if the mixture is too thick. Take half of the cheese and place lengthwise down the salmon on one side. Roll up carefully, close the top ends like a sausage, and wrap the sheet of plastic around the outside. Repeat with the remaining salmon slices and filling. Refrigerate several hours or overnight.
- When ready to serve, remove the plastic wrap and cut through with a knife at 2-inch intervals. Place 2 cut pieces open-side-down on a plate and serve with a splash of the dill sauce.
- To make the dill sauce, bring the remaining cream to a boil in the saucepan. Place the remaining dill in a blender with a few tablespoons of the boiled cream and pulverize. Add the salt and pepper to taste and enough cream if necessary to make a thin sauce.