| 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!\””