1 tablespoon oregano
1 tablespoon parsley
1 teaspoon paprika powder
1 teaspoon garlic powder
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© Janneke's Recipe pages - salmon recipes, fish meals
How to prepare:
Bring the cream cheese to room temperature and mix well with oregano, garlic powder, parsley and paprika powder (mixture needs no salt).
Place 2 pieces aluminium foil on a work area.
Make on both pieces foil salmon rectangles of about 15 cm wide and 25 à 30 cm long. Spread both salmon rectangles with the cheese mixture .
Place the rolls for at least an hour in the freezer to firm (keep the rolls in the freezer for a maximum of 2 months, place before cutting 30 minutes in the fridge).
First published: April 12, 2003, Netherlands
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