Page 22 - Indulgence

Smoked Salmon Roll-ups with

Dilled Lime Cream Cheese

I fell in love with smoked salmon in 1985, after my first taste at Zanzibar Bistro Cafe in
Dallas, Texas. While theirs was a classic preparation, I prefer my newer upscale version

which makes a deliciously beautiful presentation. Consider pairing with a white wine
made from Chardonnay, Sauvignon Blanc or Pinot Grigio grapes. If you have to go red,
keep it softer with a wine made from Gamay or Pinot Noir grapes.

8 oz. cream cheese
3 large green onions, finely chopped
1 1/2 tablespoon finely chopped fresh dill
1 1/2 teaspoon fresh lime juice

1 teaspoon finely grated lime zest
1/4 teaspoon freshly ground black pepper
Thinly sliced pumpernickel bread or other bread/cracker of your

choice

1 pound thinly sliced smoked salmon

In a medium bowl, whip the cream cheese until fluffy. Add the

green onions, chopped dill, lime juice, lime zest and the pepper
and beat until combined.

Spread a 2-foot-long sheet of plastic wrap on a work surface.

Arrange the smoked salmon slices on the plastic, overlapping
them slightly so that there are no gaps, to form a 15-by-8-inch
rectangle.

Spread 2/3 cup of the lime cream cheese evenly over the salmon.
Starting from the long end and using the plastic wrap to help, roll
up the salmon to form a log about 1 inch thick. Wrap the roll in

plastic, twist the ends tightly, and refrigerate overnight or for up
to 2 days.

Using a very sharp knife, slice the salmon log 1/3 inch thick.

Arrange the salmon roll-ups on bread triangles, garnish with a dill
sprig, and serve.

You will have plenty of lime cream cheese left, which can be used
in combination with other hors d’oeuvres in this cookbook.