Wednesday, December 28, 2011

Smoked Salmon Rolls

4 oz. wild smoked salmon
2/3C mascarpone cheese or cream cheese, room temperature
2 Tbsp. fresh dill
2 Tbsp. capers, rinsed, dried (optional)
salt and freshly ground pepper
round crackers of choice

Whip the cheese with the dill, salt and pepper to taste.  If desired fold in the capers.

Place two 10-inch pieces of plastic wrap on the counter and top each with 4 slices of smoked salmon overlapping to form 3 x 8 inch rectangles.  Spread half of the cheese mixture on each to completely cover the salmon.  Roll up tightly from the long side into a tight jelly roll using the plastic wrap.  Wrap in foil and chill at least 3 hours.

Slice each into 8 pieces and press gently on the cut sides to widen the round.  Place on crackers of serve.
MAKES:  6 servings

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