Smoked Salmon Rolls

1. 1

   Allow the cream cheese to lose some of it's chill. Let it sit at room temp for maybe 30 min or so. Seperate the salmon slices and then cut each slice vertically in two along the center. Rotate each piece so that the wide end is at the top of your work space and the tapered end is toward the bottom

2. 2

   Mix the miced onion in to the softened cream cheese.

3. 3

   Spoon a little cream cheese mix* along wide edge of each piece of salmon. Place 3 or 4 capers on top of the cream cheese. Starting at the top of each piece, roll the salmon toward you. (it's ok if a little of the cream cheese sticks out of the ends) If you want a very uniform, neat appearence you can trim the ends of each little roll. Place one chive under each roll (vertically)and make one tie. If you apply enough tension the chive will stay in place. Snip off the ends of the chives. Before serving, squeeze a couple of drops of fresh lemon juice on each roll.

4. 4

   * You can omit the onions and add dill or chives to the cream cheese or come up with any combo you think might work.

* Per serving · 4 servings · Values may vary.

No additional tips available.