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Salmon roll-ups recipe

1 rating

These smoked salmon and cream cheese canapés have a little fiery kick thanks to the addition of wasabi paste. They’re quick to make, simple and ideal for serving at a cocktail party. See method

  • Serves 12 (makes 12)
  • 15 mins to prepare, plus freezing
  • 45 calories / serving

Ingredients

  • 200g smoked salmon slices
  • ¼ x 250g pack soft cheese
  • 1 tsp wasabi paste
  • 1 lemon, juiced and zested

Each serving contains

  • Energy

    185kj
    45kcal     2%

  • Fat

    3g 4%

  • Saturates

    1g 6%

  • Sugars

    0g 0%

  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 0.9g Protein 4.2g Fibre 0.1g

Method

  1. Lay the smoked salmon slices on clingfilm so they overlap to make a 25x18cm rectangle.
  2. Mix the soft cheese with the wasabi paste. Spread over the salmon, then roll up, lengthways, using the clingfilm to avoid tearing. Wrap in the clingfilm and freeze for 30-40 mins to firm up.
  3. Unwrap, trim the ends, then slice into 12 rounds. Dot with a little wasabi, then top with the pared zest of a lemon and squeeze over the juice.

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