Smoked Salmon Rolls

1. 1

   Remove crusts from pumpernickel.

2. 2

   Cover each slice with smoked-salmon cream cheese.

3. 3

   Sprinkle with green onion.

4. 4

   Starting at long side, tightly roll up 1 slice into a log.

5. 5

   Then wrap remaining slice around first roll, matching seams.

6. 6

   Cover snugly with plastic wrap.

7. 7

   Refrigerate for at least 30 minutes or overnight.

8. 8

   Slice into 1/2-inch rounds.

9. 9

   Each roll makes 8 pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.