Salmon Rolls With Creamy Sauce

Total Time
16mins
Prep 10 mins
Cook 6 mins

I saw this wonderful and easy to make recipe on a TV commercial for a garlic creamy sauce, but I replaced that sauce for Philadelphia cream cheese with herbs and turned awesome. Soft, and delicate flavors mixed together. I hope you like it as much as we have :)

Ingredients Nutrition

  • 1 (8 ounce) package cream cheese with garlic and herbs (200 grams)
  • 100 g spinach (fresh or frozen)
  • 8 -10 slices salmon, fresh or smoked (thin slices)
  • 170 ml evaporated milk
  • 25 g butter
  • 12 lemon, juice of
  • pepper (black or white)
  • toothpick
  • salt (only if needed)

Directions

  1. In a blender, put the spinach with 3 tablespoons of cream cheese.
  2. Put pepper to each salmon slice and put some of the spinach-cream cheese mixture over each and roll them carefully and use a toothpick to secure each roll.
  3. Mix the rest of the cream cheese with the evaporated milk, so it becomes a smooth sauce.
  4. If you are using fresh salmon, then melt the butter in a frying pan and put the rolls so they can bake a little bit and add the cream cheese-milk mixture to the pan and at low fire and let them cook for 5 to 6 minutes, turning them around as well, but carefully, until they're cooked and the sauce has thickened.
  5. If you prefer to use smoked salmon, then the butter is not necessary, just pour the cream chesse-milk mixture directly to the pan and add the rolls, and you let it boil softly until the sauce thickens.
  6. In both cases, you can add the lemon juice to give a twist to the sauce, but is not necessary and if there was any left over of the spinach-cream cheese mixture, can be added to the sauce and mix carefully on the pan.
  7. 2 or 3 rolls per person.
  8. Can be served with Pasta, bread or potatoes with broccoli.
Most Helpful

5 5

Very yummy Ollin! The only problem I had was the smoked salmon I was using was a thin slice from a large fish cut with the grain in the wrong direction for easy rolling, but I think I got it looking half decent and it certainly tasted fabulous. I used some Tasmanian cold smoked Atlantic salmon that already had some pepper and herbs added so I didn't bother with that step. The left-over sauce was great over a salad.