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Serves: 8-10
These delightful salmon bites are as pleasing to the eye as they are to the taste buds! The slight heat from the roasted poblano peppers is balanced by the cream cheese and salty smoked salmon. It pairs perfectly with our Sparkling Albariño and are easy to bring to a party!
Ingredients
- 8 oz smoked salmon
- 1 large or 2 medium-sized poblano peppers
- 8 oz cream cheese
- Capers
- Everything Bagel Seasoning
- Black Sea Salt
- Microgreens
Instructions
- Roast the peppers in the oven with a little olive oil at 400 degrees for 30 minutes or until blistered on both sides. Turning once.
- Place the peppers in a plastic bag and let steam. Peel and seed under running water. Pat dry.
- Blend the cream cheese with the chopped peppers. Add salt to taste.
- Lay the smoked salmon onto a long piece of plastic wrap to form a long strip.
- Spread the cream cheese poblano mixture on top.
- Use the plastic wrap to roll tightly like sushi.
- Place in the fridge of 30 minutes or before serving.
- Cut into ½ inch slices. (Wipe the knife clean between each cut.)
- Garnish each slice with capers, everything bagel, black sea salt and microgreens
Notes
Use a very sharp knife and wipe clean between each cut so the poblano cream doesn't smear.
Spread the salmon onto the plastic wrap. Roll tightly like a sushi roll and chill in the fridge to firm up before cutting.
