Smoked Salmon Rollups With Dilled Lime Cream Cheese

Recipe Ingredients

1		Cream cheese
3		Green onions - finely chopped (large)
1 1/2 tablespoons	22ml	Finely chopped fresh dill*
1 1/2 teaspoons	7.5ml	Fresh lime juice
1/2 teaspoon	2.5ml	Finely grated lime zest
1/4 teaspoon	1.3ml	Freshly ground black pepper
1 lb	454g / 16oz	Thinly sliced smoked salmon
		Thinly sliced pumpernickel bread - cut in triangles
		Water crackers
		Caviar - for garnish, optional

Recipe Instructions

*plus additional sprigs for garnish.

In a medium bowl, whip the cream cheese until fluffy. Add the green onions, chopped dill, lime juice, lime zest, and the pepper and beat until combined.

Spread a 2-foot-long sheet of plastic wrap on a work surface. Arrange the smoked salmon slices on the plastic, overlapping them slightly so that there are no gaps, to form a 15-by-8-inch rectangle. Spread 2/3 cup of the lime cream cheese evenly over the salmon. Starting from the long end and using the plastic wrap to help, roll up the salmon to form a log about 1 inch thick. Wrap the roll in plastic, twist the ends tightly, and refrigerate overnight or for up to 2 days.

Using a very sharp knife, slice the salmon log 1/3 inch thick. Arrange the salmon roll-ups on pumpernickel bread triangles, garnish with a little caviar and dill sprig, and serve.

Prosciutto Roll-Ups Variation: Substitute 1/2 pound of thinly sliced imported prosciutto for the smoked salmon. Refrigerate overnight before serving. Omit the caviar and dill-sprig garnish.

Source:
Food and Wine

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