Smoked Salmon And Oyster Roulade - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Smoked Salmon And Oyster Roulade

 Prep Time: 45 Minutes

Yields: 2 Dozen

Comment:

I love smoked salmon and smoked oysters! This hors d'oeuvre is a perfect combination of the two! Add cream cheese and bacon, then voilà, you got a crowd-pleaser at the next bowl game or holiday gathering! 

Ingredients:

3 (4-ounce) packages pre-sliced smoked salmon

1 (4–5 ounce) can smoked oysters, with oil

1 (8-ounce) package cream cheese, softened

1 dozen asparagus spears, trimmed

1 quart chicken stock or water

¼ cup minced red onion

¼ cup minced celery

¼ cup minced green bell pepper

¼ cup minced red bell pepper

¼ cup minced yellow bell pepper

¼ cup minced garlic

1 tbsp minced tarragon

4 slices cooked bacon, crumbled

salt and black pepper to taste

granulated garlic to taste

1 tbsp lemon juice

1 can Cajun or salmon caviar (optional) 

Method:

NOTE: To soften cream cheese, place at room temperature 4–5 hours prior to use. Cut 1-inch piece off each asparagus spear, reserving all pieces. In a stockpot, bring chicken stock or lightly salted water to a rolling boil over medium-high heat. Poach asparagus pieces for 1 minute then remove immediately. Chill in ice water and set aside. In a medium bowl, combine red onion, celery, bell peppers, minced garlic and tarragon, stirring to mix well. Set aside. In the bowl of a food processor, add softened cream cheese and smoked oysters with oil. Process 2–3 minutes or until well combined. Add crumbled bacon and half of vegetable mixture then season to taste with salt, pepper, granulated garlic and lemon juice. Pulse 30 seconds or until ingredients are well mixed and texture is smooth. To assemble, arrange salmon slices on a sheet pan, spread each slice evenly with a generous portion of oyster-cream cheese mixture then place 1 asparagus piece horizontally at one end. Roll up salmon slices, jelly roll style, pressing tightly to close. To serve, place caviar can on center of a decorative plate and surround with roulade pieces. Top each roulade with a tablespoon of caviar and enjoy. You may also wish to place remaining oyster-cream cheese mixture in center of a decorative bowl surrounded with crackers and serve as an additional appetizer. 

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