Smoked Salmon Rolls with Poppy Crackers
| Yield: | 20 Servings |
| Categories: |
| 8 | oz | Smoked salmon |
| 1 | c | Boursin cheese |
| 1/4 | c | Sour cream |
| Black pepper, cracked | ||
| Fresh dill weed, to garnish | ||
| POPPY CRACKERS | ||
| 4 | tb | Butter (room temperature) |
| 1 1/2 | c | All purpose flour |
| 1 1/2 | c | Parmesan cheese, grated, fresh not canned |
| 1/4 | ts | Cayenne pepper |
| 1/2 | ts | Salt |
| 1/2 | ts | Fresh black pepper, cracked |
| 1 | Egg yolk, large | |
| 2 | tb | Ice water (Port wine or lemon juice can be used) |
| 1 | ts | Fresh lemon juice |
| 1/4 | c | Poppy seeds |
Advertisement