Smoked Salmon Recipe - but not Sushi
Maybe even Better!

The parsley pulls this altogether

Smoked salmon recipe, yet another embarrassingly easy to make appetizer that people just love.

Make this the day before, have it all done and set it out when your guests arrive.

Perfect for the cocktail hour, it’s an elegant way to welcome guests to your home.




Portions/Servings for the Smoked Salmon Recipe:

This recipe will feed 50 people, if you are you are serving other snacks, and/or appetizers, dinners, etc. Read about Party Food Quantities and how to plan for the right amounts.


Smoked Salmon Recipe Shopping List for 50 People:

___ 4 pounds – sliced smoked salmon. There are many kinds, some very expensive. We go for a basic smoked fish.

___ 1 pound – cream cheese

___ 6 ounces - sour cream

___ Salt, pepper, and garlic powder

___ 6 lemons, 5 for garnish

___ 2 heads of leafy lettuce, for garnish

___3 Bunches of fresh curly parsley. Take some time to pick out the very nicest looking parsley, with the small finely curled leaves.









Procedure:

One Day Before the Party:

Unwrap the cream cheese and sour cream into a small bowl. Cover with film and allow to stand for a while, until the cream cheese softens up.




When the cream cheese is soft, mix it together very well with the sour cream.




Stir in a teaspoon of fresh lemon juice, 1tsp. of salt, 1/2tsp. of pepper and 1/2tsp. of garlic powder. Blend this very well until it is smooth and easy to spread. And a little bit more sour cream if needed to make the filling more spreadable.




Wash the curly parsley. We’re not under cold water in your sink and then taking outdoors and shake, shake, shake until all the water is out.




TIP: Keep the salmon cold. Only take out as much as you need to work on at the time, then back to the refrigerator.





Carefully pull away several slices of salmon and lay them out on a cutting board.





Use the back of a spoon and spread your cream cheese filling onto the salmon. Don’t use a lot, a little will do. Each roll shouldn’t go more than twice around, if that.





Use a sharp knife and trim the salmon rolls so that they are approximately the same size.




TIP: The cream cheese will get a bit messy. Wipe off your cutting board and your sharp knife frequently. We wipe off our knife after each cut.






Pick through the parsley carefully and find those tightly curled leaves.





Trim off just a bit of stem fully insert them into each side of the salmon roll.





Go ahead and do a bunch at a time.

And that’s it! We told you it was easy! – and so good.

Cover your serving platter with the leafy lettuce, some or parsley and some decoratively cut lemon slices. Arrange the salmon rolls, then cover the platter tightly with film. Based on the size of your serving platter, you may want to do more than one now.

Refrigerate.


Presentation for the Smoked Salmon Recipe: Your Eyes Eat First




Uncover the serving platter from the fridge, and serve immediately. What could be easier?





Leftovers:

Keep these covered in the colder part of your fridge, and they should last for a few days. They make a delicious sandwich with toasted bread, sliced tomatoes, thinly cut onions and a bit more sour cream.

Here are more Birthday Party Recipes

Check out some Appetizers!

How about some Salads?

Ready for some Dinner and Entrée ideas?


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