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Salmon rolls with hard and processed Snail cheese

Smoked Salmon and Cheese Roll-Up Pinwheels

A gorgeous, hearty, and satisfying appetizer for a holiday table! We first tried this simple bite at a little café in Prague, made a note of what went into it, and now it's the first thing to disappear at every gathering we host. A salmon-and-cheese roll is also perfect to bring along on a picnic, since you can slice it right there on the spot.

Marta

Recipe author

Salmon rolls with hard and processed Snail cheese

Composition / ingredients

Servings:

Hard cheese

300

Cream cheese spread

150

Salmon (salted salmon or pink salmon)

500

Dill

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 51 % 21 g

Fats 46 % 19 g

Carbohydrates 2 % 1 g

226 kcal

GI: 100 / 0 / 0

Cooking method

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Start with the hard cheese. Grate it finely on the smallest holes of the grater, put the grated cheese into a plastic zip-top bag, and lower the bag into boiling water. Wait until the cheese melts into a soft, pliable mass. Pull out the bag, smooth the cheese flat, and — right inside the bag — roll it out with a rolling pin into a rectangle. Peel off the plastic. Next, take the 150 grams of soft cream cheese spread and spread it evenly over the cheese sheet. Then cut the salted salmon into small cubes — you can use any salted fish you like; I used about 500 grams of cured salmon fillet. Press everything down gently, roll it up into a log, and chill it overnight in the refrigerator. The next day, take it out and slice it into rounds. The result is bright, pretty little cheese "snails." You can also tuck in some fresh dill for a livelier flavor and a prettier look. These salmon-and-cheese pinwheels make a wonderful appetizer with a chilled drink. Enjoy!