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Grilled Chicken Breasts with Smoked Salmon
From Dorothy McNett's recipes at www.dorothymcnett.com. I made this for a recent dinner party and it was such a hit! Enjoy! This makes 4 rolls, each could be a serving. However, they also can be sliced in half for smaller portions, making this a great appetizer or party platter food.
2 fresh salmon fillets, smoked (see recipe)
First smoke the salmon, following one of the recipes for Salmon in the Stovetop Smoker, Planked Salmon, or by using one of the convenient smoker bags. Which ever method, use a nice sprinkling of dried herbs, pepper, and a drizzle of olive oil before smoking. When done, set aside for about 15-20 minutes. In meantime, gently pound out the chicken breasts so that they are about 1/4 inch thick. Spread each with a little mustard and then place 1-2 spinach leaves over the mustard. Arrange some salmon over the spinach, flaking it a bit as you work with it so that is is flat and can be rolled up. Sprinkle the salmon with snipped chives. Roll each up into a fairly neat bundle, tying it with cooking twine in several places. Sprinkle with paprika, a bit of salt and pepper. In measuring cup, whisk the melted butter and olive oil.
Recipe created 2009-07-29.