Smoked Salmon "Sushi" Topper

1. 1

   Stack salmon slices, with slices slightly overlapping, to form 6x4-inch rectangle.

2. 2

   Spread with 2 tsp.

3. 3

   cream cheese spread; cover with spinach.

4. 4

   Carefully spread remaining cream cheese onto spinach.

5. 5

   Arrange peppers and cucumbers along 1 long side of salmon stack.

6. 6

   Starting from topped edge, roll up salmon, jelly-roll fashion, to make log.

7. 7

   Wrap tightly in plastic wrap.

8. 8

   Refrigerate 2 hours or until firm enough to slice.

9. 9

   Cut roll-up into 12 slices; place on crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.