Goat Cheese & Asparagus Roulade
The cheese-filled salmon rolls are sliced into rounds for lovely presentation. They make an elegant appetizer.
Yield
4 servingsPrep
10 minCook
1 minReady
2 1/6 hrsLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
|
|
| 2 | tablespoons |
shallots
chopped |
|
| 3 | ounces |
goat (chevre) cheese
soft ad fresh |
|
| ¼ | cup |
asparagus
trimmed, peeled and chopped |
|
| ½ | teaspoon |
lemon zest
minced |
|
| 6 | ounces |
smoked salmon
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
shallots
chopped |
|
| 86.7 | ml/g |
goat (chevre) cheese
soft ad fresh |
|
| 59 | ml |
asparagus
trimmed, peeled and chopped |
|
| 2.5 | ml |
lemon zest
minced |
|
| 173.4 | ml/g |
smoked salmon
thinly sliced |
|
Directions
Heat oil in heavy small skillet over medium heat.
Add chopped shallots and sauté until beginning to soften, 1 minute.
Transfer to medium bowl.
Mix in goat cheese, chopped asparagus and lemon zest.
Season filling to taste with salt and pepper.
Place sheet of plastic wrap on work surface.
Using 1/5 of salmon, form 6 by 3-inch rectangle atop plastic, overlapping salmon slightly.
Using plastic as an aid, roll up salmon into a tight log.
Repeat with remaining salmon and filling, forming 4 more logs. Refrigerate logs until firm, 2 hours or overnight.
Remove plastic from logs.
Cut each log crosswise into 4 pieces. Arrange on platter and serve.
