When I ran out of ideas and had some leftover turkey and vegetables, I made the decision to make the ultimate comfort food out of my leftovers. Since I don’t practice “exact science” cooking, feel free to modify as you see fit. The roux is also the key to making good mac and cheese.
| Prep Time: | 30 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 24 rolls |
Ingredients
- 8 ounces thinly sliced smoked salmon
- 8 ounces cream cheese, softened
- 1 stalk celery, chopped
- ¼ cup chopped walnuts
- ¼ cup chopped green onion
- 2 teaspoons lemon juice, divided
- ½ teaspoon ground coriander
- ½ teaspoon cayenne pepper
- freshly ground black pepper to taste
- 24 thin slices cucumber
- 24 crackers (such as Wheatsworth®)
- 24 sprigs fresh dill
Instructions
- Cut twenty-four 3/4×2-inch pieces of smoked salmon.
- Mix cream cheese, celery, walnuts, and green onion together in a bowl. Add 1 teaspoon lemon juice, coriander, and cayenne; mix well.
- Spread mixture on salmon slices and season with black pepper. Roll up to form neat rolls. Place a cucumber slice on each cracker and place a sprig of dill and a salmon roll on each cucumber. Drizzle with remaining lemon juice.
- You can use pecans instead of walnuts, and any crackers you like.
- Salmon rolls may be prepared several hours in advance and assembled just before serving to prevent the cracker from getting soggy.
- To add some more heat you can add a couple drops of habanero sauce to the top of the cucumber during assembly. For chile-head sensibilities, I also used dried powdered red savina habanero flakes as well as adding a slice of fresh habanero to the filling of each roll.
Nutrition Facts
| Calories | 75 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 136 mg |
| Sugars | 1 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |