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Philadelphia Filled Smoked Salmon Rolls


Philadelphia Filled Smoked Salmon Rolls

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– 12 cooked peeled prawns
– 1 small can of tuna
– 2 boiled eggs


Chop the crab sticks together with the prawns, hard-boiled eggs and partially drained tuna, preferably in a chopper glass, although we can also do it by hand.

We put the cheese at room temperature in a bowl (the amount varies between 150/200 gr depending on the size of the sticks), add the mincemeat above and mix until there is a homogeneous cream.

We spread the salmon slices on a kitchen table, distribute on each of them a tablespoon of the previous mixture and roll up on themselves.

We can serve them on a tartar sauce base and decorate them with dill, chopped hard-boiled egg, salmon roe or spun egg.

The filling of these rolls can also be used to fill some tartlets or make canapés.

There are many more recipes on our website

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