How to Make Smoked Salmon Roses


There are two types of smoked salmon roses, those intended as a garnish, and those intended as an appetizer. The two are very similar, however the appetizer variety has a filling inside the rosette, whereas the garnish roses are typically smaller, with no filling. Making smoked salmon roses is simple and will instantly liven up any plate with a pop of bright color. It's advisable to wear latex gloves while making smoked salmon roses, so the intense, smoky smell doesn't stay on your hands.

Things You'll Need

  • Smoked salmon slices
  • Fillet knife
  • Plate or tray
  • 8 oz. soft cream cheese
  • 1 tbsp. prepared horseradish
  • 1 tbsp. chopped, fresh dill
  • 1 tbsp. half-and-half
  • Salt
  • Pepper
  • Bowl
  • Mixing spoon
  • Piping bag
  • Dill sprigs

Garnish Smoked Salmon Roses

  • Lay a slice of smoked salmon on your work surface; smoked salmon comes pre-sliced, typically around 1/8 inch thick. Use a fillet knife to cut a 3-inch-long piece of salmon, approximately 1 inch wide. Cut the strips from the edge of the salmon slice, so that the naturally ragged edge of the salmon slice is included in the strip.

  • Roll about an inch of the 3-inch salmon slice tightly, for the center of the rose, then roll the rest of the slice loosely around the center. Pinch it together from the cut edge, so the thin, ragged edge represents the petals.

  • Hold the rose from the base then use the fillet knife tip to gently peel back the rolled salmon slightly, to open up the smoked salmon rose. Set aside on a clean plate or tray and repeat as necessary.

Smoked Salmon Rose Appetizers

  • Mix 8 ounces of softened cream cheese with 1 tablespoon of prepared horseradish, 1 tablespoon of freshly chopped dill and 1 tablespoon of half-and-half in a bowl. Season with salt and pepper.

  • Lay out slices of smoked salmon and cut them into 2-inch wide by 5-inch long slices with the fillet knife.

  • Transfer the cream cheese mixture to a piping bag and pipe the mixture onto one edge of each salmon strip; around 1/4 inch thick and 1 inch wide. Leave about 1/4 inch of space on either end of the salmon strips.

  • Roll the salmon strips up into a spiral and pinch slightly from the end with the filling, so the top opens out and exposes the rolled-up salmon and filling. Place on a plate or platter and garnish with dill sprigs.

Related Searches


Promoted By Zergnet


You May Also Like

  • How Many Grams of Protein Is In Salmon?

    Protein is an essential part of every diet because it wards off disease and keeps your body functioning properly. Protein is found...

  • How to Smoke Salmon

    Smoking enhances salmon's natural flavor while adding deep smoky notes. Although the process itself is relatively simple, especially if you have an...

  • How to Make Smoked Salmon

    For hundreds of years, humans have preserved fish by using some form of smoking. With the advancement of technology, cooks have found...

  • How to Make Homemade Smoked Salmon

    Smoked salmon has a rich, earthy flavor that makes it a popular ingredient in sushi, hors d'oeuvres and pasta dishes. Unfortunately, it's...

  • How to Serve Smoked Salmon

    The delicacy of smoked salmon lends extra sophistication to your banquet table or it can be a beautifully presented appetizer for an...

  • Appetizers to Serve With Wine

    Pairing wines with appetizers is an art grounded in science. As a general rule, white wines, like chardonnay, pinot grigio and sparkling...

Related Searches

Check It Out

13 Delicious Thanksgiving Sides That'll Make Turkey Insignificant

Is DIY in your DNA? Become part of our maker community.
Submit Your Work!