Lox Cornucopia Appetizer

Lox Cornucopia Appetizer

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 32Corucopius

    • About This Recipe

    “These look beautiful on a buffet table and go over well. Pass them around as a pre dinner appetizer. It’s finger food!”

    Ingredients

  • 32slicessmoked salmon
  • 1 (8ounce) packages cream cheese with green onion
  • 2tablespoonsfresh parsley, chopped
  • 1 (3 1/2 ounce) jarsred caviar or 1 (3 1/2 ounce) jars black caviar

    • Directions

  • Roll each slice of salmon into a cone shape.
  • Place on wax paper.
  • Cream the cheese until soft.
  • Stir in the parsley.
  • Pipe into the wee cones of salmon.
  • Top with a tiny spoon of caviar.
  • Arrange on a platter and refrigerate until serving time.

    • Reviews

  • “We often have this at school on a monday but without the caviar, im not a fan of caviar, but if you are this is simply perfect. Miss Pixie x x x”

  • “I made this as a crostini over french bread to match with a dry champagne and it was great!I actually used low fat cream cheese and mixed in chives. I think the structure of the lf cream cheese made it easier to pump into the salmon rolls.Thanks for the simple and elegant appetizer!”

  • “Lovely presentation & an idea that will get tried here soon … Iceland where smoked trout/salmon abound & fishing is a religion. Hint: To elminate trouble handling smoked fish, freezing & then slicing w/your sharpest knife gets you perfect slices every time. “

  • “Excellent!It has a fresh buttery taste from the cheese and the salmon! So tasty….ididn’t have enough smoked salmon, so i just put the ingredients together by approximate, butthey are still good! I didn’t have parsley at home, so i instead use fresh sweet basil…Yummy!! I’ll sure make it next time when my friends come dinner @ my house…Thanks a lot Bergy!”

  • “I skipped the caviar, but everything else was lovely.I was really looking for a light seafood appetizer for Thanksgiving to balance a heavy meal.I struggled a little with making cones from the salmon.My advice, lay a piece in you hand and then form a right triangle at one end and then continue rolling.I also struggled with making a pastry bag out of parchment paper — I always forget how to do this.Looked very nice and tasted good too.Will make again.”

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