SMOKED SALMON AND SHRIMP ROLLS
Steps:
- In medium bowl, whisk whipped cream into whipped cream cheese until evenly blended. Stir in the remaining filling ingredients (except shrimp) until well combined. Gently mix in the shrimp. Cover bowl with plastic wrap and chill in fridge for 2 hours to firm up the filling. Lay slice of smoked salmon on work surface with one short side facing you. Working quickly, spread a spoonful of shrimp filling in centre of salmon slice. Wrap short edges of salmon toward centre over the filling to create a roll. Tie a stem of chives around centre of roll to secure and tuck a small dill sprig under the tie. Continue making rolls in the same manner. Place rolls on a non-metallic platter/serving tray, cover with plastic wrap and refrigerate 3-4 hours. Just prior to serving, garnish platter with lemon wedges/slices, dill sprigs and caper berries. Or, serve 2-3 rolls, with same garnishes, on individual plates as a starter course. COOK'S NOTES - the shrimp filling makes enough for 18-20 rolls - adjust ingredient amounts proportionately depending on how many rolls you wish to make - if the salmon is very thin and fragile, you may have to use 2 slices (one on top of the other) for each roll - be sure all the ingredients for the shrimp filling are dry before adding to the cream cheese mixture or the filling may be too soft/runny - if fresh chives are not available, use long, slender tops of green onions - rinse, wrap in a paper towel and microwave a few seconds just until barely wilted but still bright green (must be wilted in order to tie) - caper berries are available at gourmet food shops and are about the size of small olives with stems attached, dull greenish-brown in colour with contrasting stripes, packed with brine in glass jars
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