Name: Smoked Salmon Rolls with Poppy Crackers
Ingredients: 8 oz Smoked salmon; 1 c Boursin cheese; 1/4 c Sour cream; Black pepper, cracked; Fresh dill weed, to garnish; 4 tb Butter (room temperature); 1 1/2 c All purpose flour; 1 1/2 c Parmesan cheese, grated, fresh not canned; 1/4 ts Cayenne pepper; 1/2 ts Salt; 1/2 ts Fresh black pepper, cracked; 1 Egg yolk, large; 2 tb Ice water (Port wine or lemon juice can be used); 1 ts Fresh lemon juice; 1/4 c Poppy seeds

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains			20	Servings

INGREDIENTS

8	oz	Smoked salmon
1	c	Boursin cheese
1/4	c	Sour cream
		Black pepper, cracked
		Fresh dill weed, to garnish
4	tb	Butter (room temperature)
1 1/2	c	All purpose flour
1 1/2	c	Parmesan cheese, grated, fresh not canned
1/4	ts	Cayenne pepper
1/2	ts	Salt
1/2	ts	Fresh black pepper, cracked
1		Egg yolk, large
2	tb	Ice water (Port wine or lemon juice can be used)
1	ts	Fresh lemon juice
1/4	c	Poppy seeds

INSTRUCTIONS

POPPY CRACKERS
Just got back from the Disney Institute again and as always, I had a
marvelous time. You guys have got to go! I took: Imagineering!, Radio
Drama, Outdoor Photography, Celebrations!, Boxing Aerobics, Animation
Sampler, Romantic Dinners, Canoe Adventures and Taste of the Word: Bayou.
Celebrations: Holiday Brunch: Celebrations is a class that shows you how to
have a dining event that not only tastes good and looks good but is
generally enjoyable. Fitting with the holiday season, we worked on a
holiday brunch. Aside from these recipes, we learned about table
presentation, planning and tricks to make the event memorable. We also
created several types of food related decorations.
Preparation of Salmon Roll: Layout a square of plastic wrap, crack some
black pepper on it, and lay salmon down overlapping the next slice (quarter
of an inch); repeat until about 8 inches long. Blend together Boursin
cheese and sour cream and spread an even layer over the salmon, leaving a
1/4 inch border around the outside.
Start to roll the salmon up very tightly in plastic wrap. Freeze for 1
hour, unwrap and slice.
Preparation of Poppy Seed Crackers: Preheat oven to 350 degrees F
Mix flour and butter until crumbly. Mix in Parmesan, cayenne pepper, salt
and pepper. Beat together egg yolk, water and lemon juice. Add to dry
mixture using hands to incorporate. Knead until just smooth. Roll into a
long roll about 1 1/2 inches in diameter and refrigerate for 1 hour.
Slice 1/4 inch thick, arrange on a baking sheet, sprinkle with poppy seeds
and bake for 10 minutes or until golden brown.
To assemble: Using some of the Boursin cheese and sour cream mixture as
`paste', place a slice of the salmon roll on the poppy cracker and garnish
with fresh dill or other herb.
Notes: I found the Boursin cheese to be too buttery for my taste. I used
more sour cream than Boursin the next time and like it better.
These can stay in the refrigerator for up to 2 days if kept in an airtight
container.
If you have leftover salmon (when making rolls), curl around finger to make
salmon roses and place on diagonally sliced pieces of cucumber, again use
of the `paste', to hold it down.
If you don't like salmon, you can substitute smoked turkey or ham.
Posted to EAT-L Digest 16 Dec 96
From:    TeAntae Turner <tturner@DIEHLGRAPHSOFT.COM>
Date:    Tue, 17 Dec 1996 14:02:41 -0500

A Message from our Provider:

“Jesus: he understands”