There are two types of smoked salmon roses, those intended as a garnish, and those intended as an appetizer. The two are very similar, however the appetizer variety has a filling inside the rosette, whereas the garnish roses are typically smaller, with no filling. Making smoked salmon roses is simple and will instantly liven up any plate with a pop of bright colour. It's advisable to wear latex gloves while making smoked salmon roses, so the intense, smoky smell doesn't stay on your hands.
Lay a slice of smoked salmon on your work surface; smoked salmon comes pre-sliced, typically around 1/8 inch thick. Use a fillet knife to cut a 3-inch-long piece of salmon, approximately 1 inch wide. Cut the strips from the edge of the salmon slice, so that the naturally ragged edge of the salmon slice is included in the strip.
Roll about an inch of the 3-inch salmon slice tightly, for the centre of the rose, then roll the rest of the slice loosely around the centre. Pinch it together from the cut edge, so the thin, ragged edge represents the petals.
Hold the rose from the base then use the fillet knife tip to gently peel back the rolled salmon slightly, to open up the smoked salmon rose. Set aside on a clean plate or tray and repeat as necessary.
Mix 227gr of softened cream cheese with 1 tablespoon of prepared horseradish, 1 tablespoon of freshly chopped dill and 1 tablespoon of half-and-half in a bowl. Season with salt and pepper.
Lay out slices of smoked salmon and cut them into 2-inch wide by 5-inch long slices with the fillet knife.
Transfer the cream cheese mixture to a piping bag and pipe the mixture onto one edge of each salmon strip; around 1/4 inch thick and 1 inch wide. Leave about 1/4 inch of space on either end of the salmon strips.
Roll the salmon strips up into a spiral and pinch slightly from the end with the filling, so the top opens out and exposes the rolled-up salmon and filling. Place on a plate or platter and garnish with dill sprigs.