These brochettes look pretty spectacular and are ideal as a pre-dinner finger food served with a slice of baguette or cucumber. You'll need 16 8-inch wooden skewers for the brochettes. (Adapted from A Taste of Canada - A Culinary Journey by Rose Murray, Whitecap Books, 2008)
- 2 pkg herbed cream cheese (5 oz/150 g) each (such as Boursin)
- 1 pkg (5 oz/150 g) smoked wild salmon, thawed if frozen
- 1 tsp grated lemon zest
- 1/2 tsp freshly ground black pepper
- Fresh chopped parsley
- Divide the cheese into 16 portions, then roll each into a ball; set aside.
- Cut the salmon into 3/4-inch wide strips; cutting longer strips in half if necessary so you have a total of 32.
- Carefully thread 1 strip accordian-style onto a skewer, followed by a cheese ball, then another strip of salmon; wipe the end of the skewer with a paper towel to remove any cheese residue. Repeat with remaining ingredients and skewers.
- Arrange on a single layer on a platter; sprinkle with lemon zest, pepper and parsley.