Salmon Roulade On Pumpernickel Toast – a delicious recipe with salmon, whipped cream cheese, dill, capers, red onion, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Arrange half of salmon slices in single layer on large sheet of plastic wrap, overlapping salmon to form 9x7 inch rectangle. Mix cream cheese and next 4 ingred. in small bowl to blend. Season with salt and pepper. Spread half of cream cheese mixture over salmon, leaving 1/4 inch border. Starting at 1 long side and using plastic wrap as aid, roll up salmon roll; twist ends to seal. Repeat with remaining salmon and filling. Chill overnight.
2
Preheat oven to 450 F. Cut out 2 inch round from each pumpernickel slice. Place rounds on baking sheet. Bake until lightly toasted, about 5 minutes. Cool.
3
To facilitate slicing salmon rolls, freeze 1 hour. Using serrated knife, cut salmon rolls into 1/2 inch thick rounds. place salmon round on each bread round. Garnish with dill sprigs and whole capers, if desired.
278
kcal
Calories
21
g
Fat
7
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 oz. thinly sliced smoked salmon, 2/3 c. whipped cream cheese (4 oz.), 2 T. chopped fresh dill, 2 T. chopped drained capers, and more.
Yes, Salmon Roulade On Pumpernickel Toast falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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