Lox Salmon and Cream Cheese Roulades

These are a nice appetizer served over your favourite crackers. They are a tasty treat that goes over well at potluck dinners, they usually disappear in no time . They also make for a nice lunch item . If you like salmon you will love these!!! Makes 3 logs/36 slices.

INGREDIENTS

450 grams thin lox style smoked salmon slices

120 grams fresh cooked or GF canned crab

1 (200 gram) GF can salmon, skin and bones discarded

8 ounces cream cheese, at room temperature

1 large shallot, minced

1/4 cup pickled caper berries, minced

3 tablespoons grated parmesan cheese.

1 teaspoon lemon juice

1/2 teaspoon liquid smoke

1/4 teaspoon smoked paprika

DIRECTIONS

In a medium bowl, mix together the crab, can salmon, cream cheese, shallot, caper berries, parmesan, lemon juice, liquid smoke and smoked paprika; set aside.

Place a sheet of plastic wrap over a flat work surface.

Layer 150 grams of the lox oven the plastic wrap forming this into a 6 inch by 8 inch rectangle.

Spread 1/3 of the cream cheese mixture over the center of the layered lox.

Using the plastic wrap, starting at the wider edge, form into an 8 inch log; wrap the log snug with the plastic wrap.

Repeat making a total of 3 logs.

Refrigerate overnight to allow the flavours to meld.

Place in the freezer for 45 minutes to an hour to make this easier to slice.

Slice each log into 12 pieces; serve at room temperature with your favourite GF crackers.