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SMOKED SALMON ROLL
makes about 20
8 ounces cream cheese
1 teaspoon grated lemon rind
2 teaspoons
lemon juice
2 teaspoons drained capers
2 teaspoons chopped dill
1
teaspoon Dijon mustard
1/2 teaspoon ground white pepper
1/2 pound
smoked salmon, sliced
1 English cucumber
Combine cream cheese,
lemon rind, lemon juice, capers, dill, mustard and pepper.
On large sheet
of wax paper, spread out salmon slices to form a rectangle. Spread salmon with
cream cheese mixture.
Roll up salmon tightly from one end, jelly roll
style. Wrap tightly in plastic wrap; refrigerate at least 2 hours, up to 24
hours, until firm.
Just before serving, slice into 1/3 inch slices.
Clean and slice cucumber into 1/3 to 1/4 inch slices. Top each cucumber
with a slice of salmon roll. Serve at once.
