Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?


Salami Rolls    CD  HD     45mins plus chilling

Serves 4     Cold   Pork  Alcohol  Hors d'oeuvre  Appetizer  Starter  Eggless



700ml/24 fl.oz Light Stock

2 teasp Wine Vinegar

1 tbsp White Wine

A pinch of Sugar

2 tbsp Powdered Gelatine

200g/7oz Cream Cheese

1 tbsp Soured Cream

2 tbsp Parmesan Cheese

100g/4oz Cocktail Onions, quartered

12 large slices of Salami

Parsley to garnish




1. Put the stock, vinegar, wine and sugar in a pan and bring to the boil. Remove from heat and strain. Leave to cool.


2. Put the gelatine and a little of the stock into a bowl over a saucepan of hot water. Stir until the gelatine has dissolved then add to the cooled stock and mix well. Pour into a plastic container and refrigerate for at least 2 hours to set.


3. Put the cream cheese, soured cream and parmesan in a bowl and mix well. Add the onions.


4. Place a little of the cheese mixture into the centre of each salami slice. Pull the two sides of the salami slice up so they meet at the top and secure together with half a cocktail stick.


5. Once set, remove the jellied stock from the container and coarsely chop with a wetted knife.


6. To serve - spread the chopped jelly on a platter, arrange the salami rolls on top and garnish with parsley.



  More Starter  Recipes  | Summer Recipes


Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.


If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.




 Follow us  


Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

Other Hors d'oeuvre recipes

More fish Hors d'oeuvre Recipes

More Vegetarian Hors d'oeuvre


 Sign up for Free E-mailings

For lots of great kitchen equipment

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©