Smoked salmon and cream cheese cigars

28 Aug

smoked salmon and cream cheese cigars

Necessity is the mother of invention and all that.

It was definitely the reason I “invented” these smoked salmon and cream cheese cigars to bring to our annual street party an hour before it started.

The use of crispy duck pancakes as wrappers also arose from necessity when my daughter recently left the deep freeze door ajar, defrosting everything in it.

Turns out crispy duck pancakes make excellent canapé wrappers – easy to work with, quick to cook, thin enough that the filling heats readily.

(I’d almost thank her for leading me to this discovery, if it hadn’t also meant eating 48 Quorn sausages in the past week…)

Smoked salmon and cream cheese cigars
(makes 12)

  • 75g hot smoked salmon, flaked
  • 75g full fat cream cheese
  • 1 green onion, minced
  • 12 crispy duck pancakes
  • vegetable oil, for shallow frying
  • sweet chilli sauce, to serve
  1. In a small bowl, mix together the smoked salmon, cream cheese and green onion. The consistency should be more like a paste than a dip.
  2. Spread a spoonful of filling across the bottom quarter of a crispy duck pancake.
  3. Starting from the filling end, roll the pancake into a cigar. Seal the end with a little smear of cream cheese.
  4. In a frying pan, heat a ½cm of vegetable oil over a medium flame.
  5. Shallow fry the cigars, turning frequently until they are golden and slightly blistered. Remove and drain on paper towel.
  6. Serve warm, with sweet chilli sauce for dipping.

 

 

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