Salmon Spirals Recipe
Salmon Spirals
Flavors of Switzerland
Total time: 1hr to 2hr

Preparation time: 20 minutes
Cooking time: 20 minutes

Difficulty: Easy
Chef's Note
*The bread must be fresh so that it can be rolled up easily without cracking.
For 40 pieces

- 250 g (9 oz.) fresh salmon fillet, boneless and skinless
- 500 ml (2 cups) vegetable broth
- 125 g (4 oz.) smoked salmon, cut up
- About 6 drops of orange food coloring
- Grated zest of 1/2 lemon
- 4 cloves of garlic
- 300 g (10 oz.) butter
- Pepper
- 1 small loaf of sandwich bread (8 x 8 x 30 cm/3 x 3 x 12'')*
- 30 g (1 oz.) dill, finely chopped
  1. Poach the salmon over low heat for 20 minutes in the simmering stock. Remove and cool. Purée with the smoked salmon. Set aside in the refrigerator.
  2. To the salmon mixture, add the food coloring, lemon zest and pressed garlic. Melt the butter over very low heat and add it while warm (about 35° C/95° F) to the cold salmon, whisking to a mousse-like consistency. Season with pepper.
  3. Cut the crusts off the bread and slice lengthwise into 7 to 8 mm (1/3") thick slices; spread with the salmon mixture, sprinkle with dill and roll up into a tight spiral.
  4. Cut each roll into four slices.

Photo and collaboration: Swiss Bread Information

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