I love smoked salmon, particularly Nova Lox with cream cheddar so this hors d'oeuvre has my name on top of it! A couple of other smoked salmon, it's an absolute necessity when I set up a Bagel Bar for early lunch, and in plans like this Breakfast Omelet with Lox, and Avocado Egg Salad Toast with Lox.
This formula is from the Everyday Ketogenic Cookbook (affil connect) via Carolyn Ketchum. An impressive cookbook and an extraordinary asset for anybody needing to carry on with a Ketogenic way of life.
This formula is flawless to make ahead for a gathering, keep them refrigerated until prepared to fill in as they hold up best when chilled. You can make them daily ahead, I figure they would likewise be magnificent with crisp dill.
- 8 ounces thinly sliced cold smoked salmon, I like Nova Lox
- 4 ounces 1/3 less fat cream cheese
- 1/4 medium cucumber, cut into matchsticks
- 2 tablespoons finely chopped red onion
- 2 tablespoons capers, drained
- 1/2 lemon, sliced thin
INSTRUCTIONS
- Lay a large piece of plastic wrap on a work surface.
- Arrange the slices of salmon in an overlapping fashion to create a rectangle about 6 inches wide by 12 inches long, with one of the longest sides facing you.
- Gently spread the cream cheese over the salmon trying not to dislodge any of the pieces. Lay the cucumber along one side of the rectangle about 1/2 inch from the edge.
- Using the plastic wrap to guide you, roll the salmon up tightly around the cucumber sticks. Refrigerate until firm at least 30 minutes.
- Using a sharp knife, cut the roll into 16 1/2-inch thick slices.
- Sprinkle with red onion and capers and serve with lemon slices.
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