Ingredients

The following ingredients have 4 Servings
  • 12 ounces smoked salmon (pre-sliced)
  • 10 ounces cream cheese (softened)
  • 3 teaspoons creamy horseradish sauce
  • 2 teaspoons fresh chopped dill
  • 2 small green onions (finely sliced)
  • ½ lemon (use the juice and the zest)
  • pepper to taste

Instruction

  • Mix all ingredients for the filling and add pepper to taste.
  • take a big piece of plastic wrap and place flat on a surface, evenly place the salmon slices beside each other on the plastic wrap. Make sure they overlap a tiny bit on all edges to get a nice salmon wrap.
  • Spread the cream cheese filling evenly over the salmon, leaving out an inch at the bottom
  • With the help of the plastic wrap carefully roll up the salmon from the top to the bottom. Try to wrap it as tight as possible.
  • Wrap the plastic around it at the end and place in the refrigerator for at least 5 hours to help the filling to set and the rolls to stabilize.
  • Take out of the refrigerator and cut into 1 inch rolls using a very sharp knife.
  • Serve cold.