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.
Mini smoked salmon cones
30 to 34 rolls
- 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
- 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)
- 2.1 g,
- 5.6 g,
- 2.6 g,
- 0.6 g,
- 130 mg.