Title: Smoked Salmon Rolls
Categories: Appetizers, Fish
Yield: 8 Pieces

2 Large thin slices of
Pumpernickle
1/2 tb Smoked-salmon cream cheese
1 Finely chopped green onion

Remove crusts from pumpernickle. Cover each slice with smoked-salmon cream
cheese. Sprinkle with green onion. Starting at long side, tightly roll up 1
slice into a log. Then, wrap remaining slice around first roll, matching
seams. Cover snugly with plastic wrap. Refrigerate for at least 30 minutes
or overnight. Slice into 1/2-inch rounds. Each roll makes 8 pieces.

Source: Chatelaine magazine, December 1993, page 103

~Natalie Webber a4gy@jupiter.sun.csd.unb.ca

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