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Smoked Salmon Rollups Recipe


3 tablespoons butter

1 tablespoon distilled white vinegar

1 teaspoon salt

1 celery stalk

1 celery stalk, stems removed

6 ounces salmon fillets

2 tablespoons olive oil

1 onion, diced

1 cup Italian seasoning

1 teaspoon Worcestershire sauce

2 teaspoons paprika

1 teaspoon dried minced onion

1 teaspoon dried red pepper flakes

1 thin pound peeled and diced shrimp


Heat butter in medium skillet or mixer bowl over medium heat. Stir in vinegar and salt; mix thoroughly. Cover and refrigerate to 1 hour.

Preheat grill for high heat.

Place celery and celery stalk in empty or large mixing bowl. Pour olive oil into a large skillet (curry pans make great models), saute until tender, about 5 minutes.

Stir shrimp into celery mixture; cook about 2 minutes and stir in celery and celery mixture.

Place celery rollups in a 9x13 inch roasting pan (I find a roasting pan in the bottom of a baking sheet to be ideal). Bake at 400 degrees F (200 degrees C) for an hour or until shell is golden brown, then reduce heat to 400 degrees F (200 degrees C) for 5 minutes; serve hot.