Smoked Salmon Rolls

An appetizer from The Book of Finger Foods by Hilaire Walden and published by the Minneapolis Star Tribune in 1999.

Note: Serve in rolls, or, you could also deconstruct these rolls for a different, new appearance, just spread the cream cheese mixture on a thin slice of cucumber, or rye toast (or both!) and top with smoked salmon and decorate with fresh dill.

Smoked Salmon Rolls
9 oz. smoked salmon, thinly sliced
1 c. cream cheese
2½ – 3 tbsp. fresh chives, finely chopped
1 tbsp. lemon juice
Salt and freshly ground black pepper, to taste
Cocktail bread or crackers, opt.

In a medium bowl, beat cheese until creamy, then blend in chives, lemon juice, salt and pepper. Cover and chill for at least 4 hours.

Spread cheese mix over smoked salmon slices and roll up tightly. Chill. Using a sharp knife, cut rolls into ¼-inch slices. Arrange, cut-side up, on a cold serving platter, on crackers or small pieces of cocktail bread. Makes about 70 appetizers.

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