The cheese-filled salmon rolls are sliced into rounds for a lovely presentation. They make an elegant appetizer and would be delicious served with Pinot Noir.
Recipe information
Yield
Makes about 20
Ingredients
Preparation
Step 1
Heat olive oil in heavy small skillet over medium heat. Add chopped shallot and sauté until beginning to soften, about 1 minute. Transfer to medium bowl. Mix in goat cheese, chopped asparagus, and lemon peel. Season filling to taste with salt and pepper.
Step 2
Place sheet of plastic wrap on work surface. Using 1/5 of salmon, form 6x3-inch rectangle atop plastic, overlapping salmon slightly. Spoon 1/5 of filling along 1 long side of rectangle, leaving 1/2-inch plain border. Using plastic as aid, roll up salmon into tight log. Repeat with remaining salmon and filling, forming 4 more logs. Refrigerate logs until firm, about 2 hours or overnight.
Step 3
Remove plastic from logs. Cut each log crosswise into 4 pieces. Arrange on platter and serve.
