Mix cream cheese and horseradish together thoroughly, add the remainder of the ingredients and mix. Consistency should be firm, if mixture is to wet, place in fridge for 30 minutes. Lay out slices of Nanuk smoked salmon on your counter or cutting board. Use a teaspoon to add mixture to your salmon slices and roll. Place on a platter or serving tray and decorate with fresh dill, kale and lemon wedges or flowers.


  • 2 1/4 cups of your favourite Nanuk Smoked Salmon
    (Wild Sockeye, Coho, Steelhead, Atlantic)
  • 1 cup Philadelphia Cream Cheese
  • 5 tbsp Medium hot horseradish
    (use a fork to strain out most of the liquid content)
  • 1 tsp Fresh dill chopped
  • 1 tbsp Fresh lemon juice
  • Dash of Worchestor sauce
  • 2/3 cup King & Prince Lobster Sensations
    (use a large fork to shred larger chunks of Lobster)