Serve with Joseph Phelps Vineyards Sauvignon Blanc
|Side of smoked salmon, thinly sliced|
|1½ lbs.||Cream cheese|
|2 Tbsp.||Dried sage|
|2 Tbsp.||Dried rosemary|
|2 Tbsp.||Dried thyme|
|2 Tbsp.||Dried marjoram|
|2 Tbsp.||Dried dill|
|1½ Tbsp.||Minced garlic|
In a food processor, combine the cream cheese, dried herbs, and garlic. Beat until smooth and all ingredients are well incorporated. *Spread the cheese mixture onto the slices of salmon. Roll the slices of salmon and slice into ½" slices.
Note: Serving suggestion: serve the salmon on garlic croutons made from a sliced baguette, or on thin crackers.
*If you can purchase pre-sliced, smoked salmon, this step is a breeze. Simply coat the individual slices while they are still formed into one continuous piece of salmon, then roll them into the pinwheels.
Recipe by Trey Blankenship - Joseph Phelps Vineyards' Regional Sales Manager and Culinary Institute of America graduate.