Smoked Salmon Spread

salmon spread

This really is an all occasion dish. I’ve served it in the morning and for brunch, it’s also great on potato pancakes as a little nibble with drinks.

Smoked Salmon Spread

8oz. Cream Cheese (room temp)
1/2 cup Sour Cream
8oz Smoked Salmon (Lox style)
2 tablespoons Fresh Dill
1 or 2 tablespoons Prepared Horseradish
1 tablespoon Capers
1 teaspoon Smoked Paprika
2 tablespoons Lemon Juice
2 teaspoons Lemon Zest
2 Green Onions

Place all ingredients in a food processor and mix until well combined.

I love recipes that require you to do no more than to dump everything into a bowl and hit the go button!

Easter Links

Has everyone figured out what they are making for Easter? Here’s a few links to help. Or, possibly make you second guess your decision, like this wonderful looking baked ricotta!

baked-ricotta

Baked Ricotta

This is what I’m making.

You gotta have hot cross buns!

Dana at Minimalist Baker made these yummy peanut butter eggs.

Hop over to Jordan’s site and get the how to for these cute bunny ear treat bags.

Happy Easter everyone!

Carrot & Cilantro Salad Spring Rolls

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Browsing through some collected recipes last week, I ran across a favorite for a carrot and cilantro salad that I’ve served with my version of Chicken Tikka Masala. It occurred to me that the salad would make excellent spring roll filling. I hadn’t yet attempted spring rolls so I turned, as I usually do, to the internet for tutorial. Happily, I immediately happened upon this video of Rachel of Elephantine making spring rolls.

I’ve followed her technique of stretching the rice paper wrapper over a salad plate for filling and rolling. Also, I learned that if you keep your finger tips wet it’s easier to manipulate the soggy yet delicate rice paper. First though, you’ll need to make the carrot salad…

Carrot & Cilantro Salad

5 Carrots (peeled and grated)
1/2 cup Fresh Cilantro Leaves
5 rice Spring Roll Wrappers

Simply grate the carrots with your food processor or on a box grater and toss with the cilantro leaves.

Lime & Cilantro Dressing

1 tablespoon finely chopped Fresh Cilantro
2 tablespoons Lime Juice
1 tablespoon Rice Wine Vinegar
3 tablespoons Olive Oil
2 teaspoons Sugar
1 teaspoon Lime Zest
1/2 teaspoon Sesame Oil

Salt & Pepper

Whisk all ingredients together and then toss with the carrot and cilantro mixture.

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To assemble the spring rolls first gather a large pie plate or baking dish and fill it with warm water.
(I first tried it with hot water and burn my fingers)
Slide the rice paper into the warm water and allow it to soften for about 30 seconds or so. Take it gently out of the water and stretch it over a salad plate, dab off any excess water with a paper towel.
Place about 2 tablespoons of the carrot salad on the lower part of the rice paper and roll gently but tightly. About half way up, fold in the sides and continue wrapping until you reach the end.
Cut your spring roll in half and serve on a chilled plate.

The picture shows that I served them with peanut sauce but my guinea pigs thought that a light plum sauce or more Lime Cilantro dressing might be better.