INGREDIENTS

INSTRUCTIONS

Place salmon on 10-inch-long piece of plastic wrap in solid single layer.
Combine cream cheese, chopped dill, chopped capers, hot pepper sauce, lemon
juice and pepper to taste. Set aside 2 tablespoons of cream cheese mixture.
Spread remaining cream cheese mixture over salmon. Roll up salmon as you
would a jelly roll, being careful not to roll up plastic wrap as well. Use
plastic wrap to help mold roll smoothly and keep roll as cylindrical as
possible. Wrap in plastic wrap and place in freezer at least 4 hours. This
may be done several days in advance. Cut 1 (2-inch) round out of each slice
of bread with cookie cutter. Lightly toast rounds and let cool. Remove
salmon from freezer and remove plastic wrap. Cut into 24 thin slices, about
3/8-inch thick. Spread very thin layer of cream cheese mixture on each
toast round, reserving some for garnish. Place slice of salmon roulade on
each toast. Garnish each with small dot of cream cheese mixture, small
piece of dill and 1 caper. Yields 24 servings.
Each serving: 53 calories; 200 mg sodium; 4 mg cholesterol; 1 gram fat; 9
grams carbohydrates; 3 grams protein; 0.18 gram fiber
Recipe Source: Los Angeles Times - 03-31-1999 Recipe from independent film
producer Sarah Pillsbury
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.

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