After seeing a photo of this, I knew I had to try it. Yesterday was the day when we had friends over for a bar b q. Everyone loved the smoky, creamy taste and flavor of this oh so simple to make appy. Not a piced was left. The only thing I did differant was squeeze some of the fresh lemon juice into it while adding the lemon rind and used finely chopped Walla Walla Sweet onions and then sprinkling the top with the chives. Made it a day in advance so the flavors had a chance to blend and easy to slice. This was enjoyed by everyone and not a piece was left.
Delicious little bites! I scaled this down for one serving and it was yummy. Thanks! Made for ZWT#9 2013 by a member of team Hot Stuff.
I served these as a first course with greens and crusty bread. They looked and tasted really good. I used a lot of spring onions instead of chive and added lemon juice. I kept them rolled up in the freezer for an hour before serving, so they were easy to slice.
This looked nice, tasted great and was really easy to put together. I made for ZWT5.
This recipe was recommended by Chef #296809. I made it for Buddha as I am not fond of salmon, but he loves it. The flavors went well together, but he felt it could be kicked up with some cayenne. No photo as we couldn't top Chef #296809's. Thanks for sharing the recipe. :)
You are right ~ simple & impressive. Served as part of a combo starter plate w/an international flavour & joined by Deviled Eggs (mamas kitchen - Cajun) + Summer Time Easy Courgette - Zucchini Carpaccio (French Tart), I had no need to rely on the deli & used smoked salmon from our freezer that DH caught & had smoked for us. I cannot always get fresh herbs here & used dried parsley, but did use freshly snipped chives. New for me was the use of lemon zest that I felt added so much w/an overnite chill. The trick to thin & uniformly sliced smoked salmon is doing it w/the salmon nearly frozen. After assembly & a return to the freezer for a bit, roll-up & slicing are a snap here too. Made for the Aussie/NZ Recipe Swap + the Appy Dec Photo Challenge, thx for sharing your recipe w/us. :-).