Norwegian Smoked Salmon Roll With Cream Cheese

1. 1

   Place cream cheese, dill, garlic powder and chili powder in a bowl and stir to blend.

2. 2

   Tear off 2 pieces of aluminum foil about 16 inches squared.

3. 3

   Cut 2 6 X 12 inch pieces of smoked salmon and place one on each sheet of foil.

4. 4

   Spread the cream cheese mixture on the salmon and carefully roll up the salmon (long wise so that you have 2 six inch long rolls) and then wrap in the foil.

5. 5

   Place in the freezer for at least 2 hours.

6. 6

   Remove the salmon rolls from the freezer at least 1 hour before cutting.

7. 7

   Cut the salmon rolls into 1 inch thick slices.

8. 8

   Roll the slices through the cracked black pepper, you'll have 12 rolls.

* Per serving · 4 servings · Values may vary.

No additional tips available.