Ingredients
For the salmon roulade,
- 2 packages (8 ounces) cream cheese, soft
- 1 pepper, red, yellow or orange, washed and seeded
- 1 carrot, peeled and chopped
- 8 green onions, white part and little of the green
- 16 ounces (450 grams) smoked salmon
- salt, pepper
For the sauce,
- 1 cup plain yogurt
- 1 cucumber
- 1 avocado
- juice of one lemon
- salt, pepper
Instructions
- Prepare the vegetable cream cheese. You can use the food processor or chop finely and mix it by hand. If you are using the food processor, grate the carrot first, then add green onions, then pepper and finally cream cheese. Add salt and pepper, combine well and adjust seasoning.
- On the counter place two overlapping sheets of plastic wrap, make a rectangle of 30×20 cm with smoked salmon. Place a thin layer of veggie cream cheese. Carefully roll, use the plastic wrap to help yourself. Wrap well and freeze for 4 hours or overnight. Take out of the freezer 30 minutes before slicing
- Prepare the sauce, combine all ingredients in the blender and process until you obtain a sauce. Adjust seasoning. Refrigerate. Can be made the day before and keep refrigerated.
- Cut medallions of 1 cm. thickness.
- To plate, pour some sauce and a salmon medallion on top. Garnish with chopped parsley or chives. Serve cold.
- Prep Time: 1 hour
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Cold
- Cuisine: International