Mini smoked salmon cones

PREP TIME

20 min

Makes

30 to 34 rolls

Andreas Trauttmansdorff

Ingredients

150-g pkg soft cheese spread , at room temperature
4 kalamata olives , pitted and finely chopped, or 2 tbsp finely chopped capers
1 green onion , thinly sliced
1/4 cup finely chopped fresh dill , or 1/2 tsp dried dill
150-g pkg smoked salmon , about 10 slices
675-g loaf whole-wheat or white sandwich bread , preferably a mixture
sprigs fresh dill

Instructions

In a small bowl, stir cheese with olives, onion and chopped dill. Cut each salmon slice crosswise into thirds. Cut crusts from bread and discard.
Using a rolling pin, roll each bread slice to flatten. Then cut each slice in half diagonally.
Spread each bread triangle with about 1 heaping tsp (7 mL) of cheese mixture. Turn each piece so the longest side of bread is at the bottom, horizontal to you.
Place 1 piece of salmon on top of bread. Don’t let it overhang bottom. Lay a sprig of dill on top of salmon so it overhangs top point of bread.
Take left-hand corner of bread and fold upward over salmon (it will only cover about half of salmon) until it reaches top point of bread. Then pick up left-hand side and roll bread to form a cone.
Repeat with remaining bread, cheese, salmon and dill. Keep finished rolls covered with plastic wrap so they don’t dry out. Serve right away or layer in a container, separating layers with waxed paper. Cover container and refrigerate. Rolls will keep well for about 1 day.

Nutrition (per serving)

Calories
53,
Protein
2.1 g,
Carbohydrates
5.6 g,
Fat
2.6 g,
Fibre
0.6 g,
Sodium
130 mg.

Everyday sandwich bread gets a makeover into elegant cones, filled with smoked salmon and creamy herbed cheese – just right for light entertaining. And no culinary expertise is needed.

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