Smoked salmon rolls
8 Pieces
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Large thin slices of | |
| Pumpernickle | ||
| ½ | tablespoon | Smoked-salmon cream cheese |
| 1 | Finely chopped green onion | |
Directions
Remove crusts from pumpernickle. Cover each slice with smoked-salmon cream cheese. Sprinkle with green onion. Starting at long side, tightly roll up 1 slice into a log. Then, wrap remaining slice around first roll, matching seams. Cover snugly with plastic wrap.
Refrigerate for at least 30 minutes or overnight. Slice into ½-inch rounds. Each roll makes 8 pieces.
Source: Chatelaine magazine, December 1993, page 103 ~Natalie Webber a4gy@...
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