Graham Kerr

6 Canadian Rolls

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    48 Pieces

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to Produce 48 Pieces U.S.A. Imperial Metric
Ham slices (thin) 6 oz. 6 oz. 180 grams
Smoked salmon 6 oz. 6 oz. 180 grams
Dill butter:
Butter ½ cup 4 oz. 120 grams
Dill 4 tbs. 4 tbs. 10 grams
Horseradish butter:
Butter ½ cup 4 oz. 120 grams
Horseradish (grated) 3 tbs. 3 tbs. 42 grams

Method

Method of Preparation

  1. Blend butter and dill together.
  2. Blend butter with horseradish.

Method of Cookery

  1. Spread ham with horseradish butter. Spread smoked salmon with dill butter.
  2. Roll up into small rolls. Wrap rolls in aluminum foil and place in the refrigerator.
  3. Cut rolls into thin slices before serving 1-inch pieces.

Serving

Serve skewered with cocktail sticks accompanied by general cocktails (or colonel hors d’oeuvres).

© 1966 Graham Kerr. All rights reserved.