Smoked Salmon Rolls

by Kathleen Morrison

SERVINGS

4 servings scale / convert

INGREDIENTS

2 lg. thin slices of pumpernickel bread
1/2 tbsp. smoked-salmon cream cheese
1 green onion, finely chopped

INSTRUCTIONS

Remove crusts from pumpernickel. 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 1/2-inch rounds. Each roll makes 8 pieces.

CHEF COMMENTS

=

TAGS

appetizers, seafoodappetizers add tags

save recipe add photo post to twitter post to facebook print

Have you made it? What'd you think?

Log in to review this recipe.