Smoked Salmon Rolls with Salmon Caviar

1. 1

   Prepare a 3-by-6 inch cardboard template.

2. 2

   Place the salmon slices on the cardboard and trim to even rectangles.

3. 3

   Finely chop the salmon trimmings.

4. 4

   In a small bowl, combine the trimmings with the creme fraiche, minced dill, lemon juice and horseradish; taste for seasoning.

5. 5

   Place a salmon rectangle on a clean work surface.

6. 6

   Spoon 1 tablespoon of the cream mixture in a thin lengthwise line, in the center of the salmon.

7. 7

   Roll the salmon up, lengthwise, cigar style, to enclose the cream.

8. 8

   The two long edges of the salmon rectangle should slightly overlap.

9. 9

   Arrange the rolls, seam side up, on a flat plate.

10. 10

    Repeat with the remaining salmon rectangles, arranging them in a single layer on the plate.

11. 11

    Cover with plastic wrap and refrigerate for at least 2 hours but not more than 24 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.