Karen's Smoked Salmon Roulade

Recipe Ingredients

1/2 cup	118ml	Creme frâiche
1/2 cup	118ml	Fresh cream cheese - at room temperature
1 tablespoon	15ml	Finely-chopped fresh dill leaves
2 tablespoons	30ml	Chopped fresh chives
1 tablespoon	15ml	Chopped lemon zest
		Salt - to taste
		Freshly-ground white pepper - to taste
6		Norwegian smoked salmon slices (large)
36		Toasted melba bread rounds or squares
8 oz	227g	Beluga caviar
		Garnish
36 sections		Fresh dill
		Sour cream

Recipe Instructions

In a mixing bowl, combine the cream fraiche, cream cheese, dill, chives, and lemon zest. Mix well. Season with salt and pepper.

Place the slices of salmon on a piece of plastic wrap, with the small end closest to you, on a flat surface. Season the slices of salmon with the pepper. Spread some of the cheese mixture evenly over each slice of salmon. Trim ends to make even. Then, beginning at the bottom, roll up the salmon, jelly-roll style, securely, pressing to close. Wrap each salmon roll in plastic wrap. Refrigerate until ready to use.

About 30 minutes before serving, place the salmon rolls in the freezer, this will make slicing easy. To serve, using a chef's knife, slice the salmon into 1/2-inch slices. Remove the plastic wrap and discard. Place the salmon on the toasted melba. Using a pear-handle spoon, place some caviar on top of the salmon. Garnish with a sprig of dill and sour cream.

This recipe yields about 36 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D47) - from the TV FOOD - NETWORK

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