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Smoked Salmon Roll with Cream Cheese 

As anyone will attest, smoked salmon and cream cheese are perfect partners. Try this tasty little hors d'oeuvre. Wonderful smoked salmon is wrapped around a savory cream cheese mixture and served as appetizer. Can be prepared 24 hours before serving and can be served on a slice of cucumber.

Posted on November 20, 2009

Ingredientssmoked salmon rolls

9 ounces  reduced fat cream cheese, at room temperature

4 dill sprigs, chopped

1 teaspoon garlic powder

1 teaspoon chili powder

9 ounces Smoked Salmon 


1. Place cream cheese, dill, garlic powder and chili powder in a bowl and stir to blend.

2. Tear off 2 pieces of aluminum foil about 16 inches long.

3. Cut two 6-by-12-inch rectangles of smoked salmon and place one on each sheet of foil. Spread the cream cheese mixture on the salmon. Carefully roll up the salmon and then wrap in the foil. Place in the freezer for at least 2 hours.

4. Remove the salmon rolls from the freezer at least 1 hour before cutting. Cut the salmon rolls in 1-inch-thick slices.




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