Quick and easy. The smoked salmon rolls (or marinated, if you have a habit of doing it at home) they are a great appetizer o incoming for one of our Christmas celebrations. In less than 5 minutes you have them done. You just have to keep in mind that they will need a minimum of two hours in the fridge to be able to cut them.

I recommend you make the rolls thin, so that there is a balance of texture and flavor with the filling of cream cheese with coconut whisk, and serve them with toasts or with one of the special breads that Ascen teaches us, like yesterday, at balsamic vinegar, which is just the final touch of these rolls.

Smoked salmon rolls with coconut aroma

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Smoked salmon rolls stuffed with hazelnut cream cheese and coconut whisk. A very easy appetizer or starter to make for our Christmas celebrations.

Ana Valdes

Recipe type: Fish
Calories: 180
Rations: 4

Preparation time: 2:10 p.m.
Cooking time: 1M
Total time: 2:11 p.m.

Ingredients

200 g of smoked or marinated salmon
150 g cheese spread
30 g of hazelnuts
50 ml (half cup) of coconut shake (coconut rum drink)
4 sprigs of chives
half a teaspoon of salt
balsamic vinegar cream (optional)

Preparation

We crush the hazelnuts to turbo boost.
Add the cheese, the coconut shake, the chives and the salt to the glass. We crush during 10 seconds at speed 5. Reserve.
We spread a plastic wrap on the kitchen bench and place a couple of salmon slices on it.
Spread the cream cheese on the slices in the center of them (see photo).
We roll up helping us with the plastic wrap.
We already have a roll. We will have to close it and compact it. To do this we take the plastic wrap by the ends and we turn the roll on itself, as if we were giving the rope, so that the ends are rolled up, like a caramel paper.
And we continue with the next one.
We put the rolls in the fridge for at least 2 hours. With less time, they will come apart when you cut them.
To serve them, we remove the plastic wrap and cut them into slices. To do this, it is better to cut into halves. The roll in half, that half in half, and so on. It is easier and more manageable this way.
Serve with a drizzle of balsamic vinegar cream.