Ingredients
-
-
6
-
9
-
1/4
-
7 1/2
-
-
3
-
1
-
2
-
1
-
6 1/2
-
1
-
-
-
Directions
Salmon Rollups With Lime Butter Sauce, This recipe is from the *Best Seafood Recipes* of the Australian Women’s Weekly cookbook series I admit to a major revision of the recipe as it was originally for crepe rollups & I was not as interested in 12 crepes & their labor-intensive prep as I was in 6 sliced rollups as a starter course w/the sauce If you disagree, then feel free to use your favorite crepe recipe to yield 12 crepes (a top & bottom w/the salmon mixture spread in the centers then rolled & sliced) If you are into an easier & make-ahead fix w/the same yummy outcome, then give this version a whirl (Time does not include chilling time) *Enjoy*, This is a great recipe! used my own homemade French dressing, sheep’s cream cheese and gluten free tortillas This didn’t change the original taste I guess because the sheep’s cream cheese tastes nearly exactly like the cow’s milk one Thanks for sharing this :)Made for ZWT 8 / AUS/nz for the Lively Lemon Lovelies, These are great! Must admit that I did make a modified version First used canned smoked salmon Wanted to serve them as ‘finger food’ so added the dill and lemon zest to the roll-ups and skipped the lime-butter! Also added about a tablespoon of horseradish And, since they were finger food, took your advise and used tortillas rather than making crepes (which I don’t think would have worked as well) Thanks for sharing Twissis
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Salmon Filling & Rollups:. |
|
2
Done
|
Blend or Process Cheese & Lemon Juice Till Smooth. Add Salmon & Blend Till Smooth. Chill in Refrigerator Till Mixture Has Regained a Spread Consistency. |
|
3
Done
|
Spread the Mixture Equally & Evenly Atop 6 Flour Tortillas. Roll Tortillas Snugly & Wrap in Plastic Wrap or Secure W/Toothpicks. |
|
4
Done
|
Put Rollups in Freezer For 30 Minutes to 1 Hour to Get Very Cold For Easy Slicing, but Do not Fully Freeze. |
|
5
Done
|
When Well-Chilled, Trim Rounded Uneven Edges from the Rollups & Nibble on Them While You Slice Ea Rollup Into 6 1-Inch Pieces. |
|
6
Done
|
Refrigerate Till Ready For Use or Overnight, but Allow Pieces to Get Close to Room Temp B4 Serving. |
|
7
Done
|
For Lime Butter Sauce:. |
|
8
Done
|
Combine Egg Yolks, Rind, Juice & Dressing in Top of a Double Saucepan & Stir Constantly Over Simmering Water For 1 Minute. |
|
9
Done
|
Gradually Whisk in Sml Pieces of Softened Butter & Whisk Till Sauce Thickens. Remove from Heat & Stir in Chopped Dill. |
|
10
Done
|
to Serve: Put Approx 2 Tbsp of Warm Butter Sauce on Salad or Dessert Size Plates, Top W/4 of the 1-Inch Sliced Rollup Pieces & Drizzle Lightly W/Some Extra Sauce. Serve Immediately. |
