SMOKED SALMON ROLLS
- 2 Large thin slices of
- 1/2 tb Smoked-salmon cream cheese
- 1 Finely chopped green onion
- 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 1/2-inch rounds.
This page is made by Pascal Meijer