| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Appetizers | 20 | Servings | |
INGREDIENTS
| 8 | oz | Cream cheese or ricotta |
| 1 | tb | Spring onions; chopped |
| 6 | sl | Smoked salmon |
| Salt and pepper; to taste | ||
| 1 | ts | Mustard |
| 6 | Dilled pancakes | |
| 10 | Walnuts finely chopped |
INSTRUCTIONS
1. Blend cheese and rest of ingredients 2. Spread a thick layer cheese on dilled pancakes. Top with salmon slices 3. Roll, jelly roll fashion and wrap in parchment and foil. Chill overnight 4. Slice diagonally into 1/8" slices NOTES : Filling can be made with ham or pastrami and walnuts Recipe by: Miriam Posvolsky, adapted from Redbook Posted to Bakery-Shoppe Digest V1 #251 by Leon & Miriam Posvolsky <miriamp@pobox.com> on Sep 18, 1997
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””