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Mark's Salmon Spread
Recipe By : Mark P. Stevens via Chile-heads
Serving Size : 1 Preparation Time :0:00
Categories : Chile-heads Fish
Spreads
Amount Measure Ingredient -- Preparation Method
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8 oz. cream cheese
1 stalk celery -- minced
1/2 cup crushed walnuts
1/2 cup minced green onion
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1 cucumber -- skinned and sliced
thinly
1 pkg Wheatsworth crackers
Juice of one lemon (no lame bottled
stuff!)
Fresh ground black pepper
24 three inch by one inch slices of smoked
salmon
1 bunch fresh dill
Mix cheese, celery, walnuts, green onion, lemon juice, cayenne and
coriander until thoroughly combined. Obviously the heat can be adjusted to
taste, but you don't want to overpower the other flavors, especially the
salmon. I figure if half your guests complain it's too hot, and half say it
could have been hotter, it's about right.
Place from to 1 tsp. of the cheese mixture on the end of one of the
salmon strips, sprinkle with black pepper, and roll up jellyroll style.
These steps can be done a couple hours ahead of time, just cover with plastic
wrap and refrigerate.
To serve, arrange crackers on serving tray. Top each one with a cucumber
slice Place a salmon roll on top of the cucumber slice and garnish with a
sprig of dill. Serves 5 to 10 people depending on how gluttonous they are!
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=Mark P. Stevens
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