Smoked Salmon Roll-Ups
YIELD 36 roll-ups
TIME About 20 minutes + chilling
The filling can be made several days in advance, covered, and refrigerated. The roll-ups can be assembled up to a day ahead, but cover and chill them.
1 pkg. whipped cream cheese, softened (8 oz.)
2 T. minced fresh dill
2T. minced red onion
2 T. minced capers
1 T. fresh lemon juice
1 ½ tsp. minced lemon zest
½ tsp. caper juice
Salt and black pepper to taste
12 slices cold-smoked salmon, about 3x6 inch each (1 lb.)
Fresh dill sprigs
Combine cream cheese, minced dill, onion, capers, lemon juice, zest, and caper juice; season with salt and pepper.
Spread a generous 1 Tbsp. cream cheese mixture on each salmon slice.
Roll up each salmon slice, starting with the shorter end.
Arrange rolls on a baking sheet, cover with plastic wrap, and refrigerate at least 1 hour or overnight.
Slice each roll into three pieces and garnish each piece with a fresh dill sprig.