Title: Smoked Salmon and Leek Roulade Canapes
Categories: Smoke Fish Appetizer Sandwich Salmon
Yield: 24 Servings

1	ts	Butter
1		Leek, white only, rinsed and
		Cut in long strips
		Salt
		Pepper
4	lb	Smoked salmon or gravlak,
		Thinly sliced
1	bn	Fresh dill
4	oz	Cream cheese
1	ts	Dijon mustard
		Whipping cream
12		Mini pumpernickel bagels,
		Halved

Melt butter and saute leek strips until just tender. Add salt and pepper to taste and allow to cool to room temeperature.

Lay a sheet of plastic wrap, 16x12" on a smooth work surface. Lay 2 overlapping rows of salmon slices in a large rectangle shape on plastic wrap, leaving 1" uncovered around edges. Spread sauteed leek randomly over salmon.

Lift edge of plastic wrap closest to you and carefully roll salmon with leek strips inside into a log shape (do not roll plastic wrpa into the log). Wrap tightly and tie each end secure ly with twone. Place log in the freezer or several hours to firm. (Log should be the diameter of the bagels.)

Break off 25 small sprigs of dill and set aside for a decorative topping. Process remaining sprigs with cream cheese and mustard until smooth. Thin with whipping cream if necessary.

To assemble canapes: Remove salmon log from freezer. Thaw for several hours. Toast bagel halves. Spread dill cream cheese, reserving 1/4 of the mixture for decoration. While salmon is still slightly frozen, slice int 24 circles about 1/4" thick. Place one on each bagel half. Put reserved cream cheese mixture in a pastry bag fitted with a #2 star tip and pipe a dab of dill cream cheese in center of salmon rounds and top with 1 dill sprig on each. Makes 24 canapes.

The Best Bagels are made at home by Dona Z. Meilach

ISBN 1-55867-131-5

Carolyn Shaw April 1996

From: Carolyn Shaw Date: 05-22-96 (F) Cooking Ä

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