Smoked Salmon Roulade

1. 1

   Prepare the sponge roll and have it ready.

2. 2

   Combine the cream cheese and three tablespoons of the sour cream.

3. 3

   Blend well and spread this over the sponge roll.

4. 4

   Cut the salmon lengthwise into thin, one-quarter-inch strips.

5. 5

   Arrange the strips down the length of the sponge roll in parallel rows, leaving about an inch of space between them.

6. 6

   Sprinkle with the chopped dill.

7. 7

   Roll the cake like a jellyroll, folding the small end over and over to make a roll about 10 inches long.

8. 8

   Using a knife with a serrated blade, carefully slice off the bulky ends of the roll.

9. 9

   Cut the remaining roll into neat, one-half-inch slices and top each with a spoonful or so of the remaining sour cream.

10. 10

    Top each serving with a small sprig of dill.

11. 11

    Serve lukewarm or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.