Title: Smoked Salmon Rollups with Dilled Lime Cream Cheese
Categories: Appetizers, Hors d'oeuv, Seafood
Yield: 45 Servings

1 pk (8 oz) cream cheese
3 lg Green onions; finely chopped
1 1/2 tb Finely chopped fresh dill*
1 1/2 ts Fresh lime juice
1/2 ts Finely grated lime zest
1/4 ts Freshly ground black pepper
1 lb Thinly sliced smoked salmon
Thinly sliced pumpernickel
-bread; cut in triangles
Water crackers
Caviar; for garnish, optiona

*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.

NOTES : Make the smoked salmon rolls at least one day ahead to allow the
flavors to mellow before slicing. Garnish the sliced roll-ups with your
favorite caviar; salmon and whitefish caviar are inexpensive choices.
You'll have plenty of lime cream cheese left over, which can be used in
combination with other hors d'oeuvres.
Recipe by: Food & Wine

Posted to Bakery-Shoppe Digest by Linda Van Ess on Apr
05, 1998