How do you know you have pulled off a great dinner party, one of your guest asks you how to make that dish. In this recipe I didnt need to ask, the taste and presntation gave it to me on a plate. So in a way this a stolen recipe. The rolls keep to the limited number of ingredients rule of 2008 (4 ingredients) and are quick and easy to make. They can be used as entree just served on a plate or added to a salad and its an entree.
All I know is that this recipe gained me heaps of prasie on my first ever cooking a christmas day lunch for 14 people.


  • Somked Salmon (200g packet from the supermarket)

  • Creamed Chesse (there are some really yummy flavoured ones)

  • Lemmon

  • Capers


  • 1.

    Take a strip of salmon and place it flat on a board

  • 2.

    Place approx 1 teaspoon of cream chesse in the middle of the salmon, spread the cream chesse across the salmon, the thicker you place the cream chesse the thicker the rolls will be.

  • 3.

    Fold in the sides and then roll the salmon up.

  • 4.

    Squeeze the jucie of half a lemon over the balls and add a capper or 2 to the top or side of the roll.


A fresh garden salad makes takes the rolls from finger food to an entree

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