You may also like
Categories:
cream cheese basil pesto garlic puree lemon hot sauce salmon pistachios olive oil fresh parsley parsley sprigs
Viewed: 66 - Published at: 3 years agoIngredients
- 8 oz package cream cheese
- 5 tablespoons prepared basil pesto, divided and excess oil drained off
- 2 teaspoons roasted garlic puree, divided
- juice of one lemon, divided
- 2 dashes hot sauce
- 1 pound thinly sliced smoked salmon
- 3 tablespoons pistachios
- 8 oz artichoke hearts marinated in olive oil, undrained
- 3 tablespoons fresh parsley
- Garnish: lemon slices and additional parsley sprigs
Method
- In a small mixing bowl, whisk together the Philadelphia cream cheese, 2 tablespoons basil pesto, 1 teaspoon roasted garlic puree, juice of 1/2 lemon, and hot sauce until smooth.
- Spread the 3/4 - 1 teaspoon pesto cheese mixture over each salmon slice. Roll slices around the pesto cheese (jellyroll fashion) and place each on a serving platter.
- In a food processor, puree the remaining 3 tablespoons basil pesto, 1 teaspoon roasted garlic puree, juice of 1/2 lemon, pistachios, and artichoke hearts with olive oil marinade, and parsley.
- Spoon Artichoke Pistachio Sauce over the Pesto Cheese Smoked Salmon. Garnish with additional parsley and lemon slices.
