Salmon Rolls With Creamy Sauce

"I saw this wonderful and easy to make recipe on a TV commercial for a garlic creamy sauce, but I replaced that sauce for Philadelphia cream cheese with herbs and turned awesome. Soft, and delicate flavors mixed together. I hope you like it as much as we have :)"
 
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photo by Peter J photo by Peter J
photo by Peter J
Ready In:
16mins
Ingredients:
9
Yields:
8-10 rolls
Serves:
4-5
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ingredients

  • 1 (8 ounce) package cream cheese with garlic and herbs (200 grams)
  • 100 g spinach (fresh or frozen)
  • 8 -10 slices salmon, fresh or smoked (thin slices)
  • 170 ml evaporated milk
  • 25 g butter
  • 12 lemon, juice of
  • pepper (black or white)
  • toothpick
  • salt (only if needed)
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directions

  • In a blender, put the spinach with 3 tablespoons of cream cheese.
  • Put pepper to each salmon slice and put some of the spinach-cream cheese mixture over each and roll them carefully and use a toothpick to secure each roll.
  • Mix the rest of the cream cheese with the evaporated milk, so it becomes a smooth sauce.
  • If you are using fresh salmon, then melt the butter in a frying pan and put the rolls so they can bake a little bit and add the cream cheese-milk mixture to the pan and at low fire and let them cook for 5 to 6 minutes, turning them around as well, but carefully, until they're cooked and the sauce has thickened.
  • If you prefer to use smoked salmon, then the butter is not necessary, just pour the cream chesse-milk mixture directly to the pan and add the rolls, and you let it boil softly until the sauce thickens.
  • In both cases, you can add the lemon juice to give a twist to the sauce, but is not necessary and if there was any left over of the spinach-cream cheese mixture, can be added to the sauce and mix carefully on the pan.
  • 2 or 3 rolls per person.
  • Can be served with Pasta, bread or potatoes with broccoli.

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Reviews

  1. Very yummy Ollin! The only problem I had was the smoked salmon I was using was a thin slice from a large fish cut with the grain in the wrong direction for easy rolling, but I think I got it looking half decent and it certainly tasted fabulous. I used some Tasmanian cold smoked Atlantic salmon that already had some pepper and herbs added so I didn't bother with that step. The left-over sauce was great over a salad.
     
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