INGREDIENTS

INSTRUCTIONS

*plus additional sprigs for garnish.
In a medium bowl, whip the cream cheese until fluffy. Add the green onions,
chopped dill, lime juice, lime zest, and the pepper and beat until
combined.
Spread a 2-foot-long sheet of plastic wrap on a work surface. Arrange the
smoked salmon slices on the plastic, overlapping them slightly so that
there are no gaps, to form a 15-by-8-inch rectangle. Spread 2/3 cup of the
lime cream cheese evenly over the salmon. Starting from the long end and
using the plastic wrap to help, roll up the salmon to form a log about 1
inch thick. Wrap the roll in plastic, twist the ends tightly, and
refrigerate overnight or for up to 2 days.
Using a very sharp knife, slice the salmon log 1/3 inch thick. Arrange the
salmon roll-ups on pumpernickel bread triangles, garnish with a little
caviar and dill sprig, and serve.
Prosciutto Roll-Ups Variation: Substitute 1/2 pound of thinly sliced
imported prosciutto for the smoked salmon. Refrigerate overnight before
serving. Omit the caviar and dill-sprig garnish.
NOTES : Make the smoked salmon rolls at least one day ahead to allow the
flavors to mellow before slicing.  Garnish the sliced roll-ups with your
favorite caviar; salmon and whitefish caviar are inexpensive choices.
You'll have plenty of lime cream cheese left over, which can be used in
combination with other hors d'oeuvres.
Recipe by: Food & Wine
Posted to Bakery-Shoppe Digest by Linda Van Ess <Fundwell@excel.net> on Apr
05, 1998

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