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Smoked Salmon & Cream Cheese Roll-Ups

Source of Recipe


Sunset, March 2002






List of Ingredients



• 2 pieces of soft lahvosh or flatbread (about 13 x 18" each)
  
• 1 (8-ounce) carton whipped cream cheese
  
• 2 Tbsp chopped parsley
  
• Salt and pepper
  
• 12 ounces thin-sliced smoked salmon
  
• 1 English cucumber, rinsed and very thinly sliced
  
• 3/4 cup very thinly sliced red onion
  






Instructions



1. Place one piece of lahvosh on a sheet of plastic wrap. With a flexible spatula or a knife, spread about 1/2 cup cream cheese in a thin, even layer over entire surface of bread. Sprinkle with 1 tablespoon parsley, then lightly with salt and pepper. Arrange half of the smoked salmon slices on top, leaving a 1-inch border along short ends of lahvosh. Arrange half the cucumber and onion slices evenly over salmon.
   
   
2. Beginning at a short end, roll lahvosh as tightly as possible, taking care not to push filling forward as you go. Wrap tightly in plastic wrap. Repeat to fill, roll and wrap second lahvosh. Chill rolls for at least 1 hour or up to 8 hours.
   
   
3. Unwrap rolls and trim off about 1 inch from each end (save to eat later). Cut each roll into 8 equal pieces, and arrange on a platter.
   
   Makes 16 roll-ups;
   about 8 servings.