Cucumber Wrapped Smoked Salmon & Cream Cheese Rolls

Reminiscent of English tea sandwiches, this appetizer will wow the crowd.

Ingredients

• 1 (8 oz.) package cream cheese, softened
• 2 teaspoons fresh lemon juice
• 1 Tablespoon capers
• 1 Tablespoon minced fresh dill
• 6 oz. cold-smoked salmon or lox, thinly sliced
• 1 English cucumber, peeled, thinly sliced lengthwise
• 16 dill sprigs for garnish

Directions

• Recipe from the book Celebrations by Jim McCann and Jeanne Benedict
• Whip cream cheese in a medium bowl until smooth. Stir in lemon juice, capers and dill until combined.
• Cut salmon into 1 x 4 inch strips. Trim cucumber slices to same size as salmon strips. Lay salmon strip on top of cucumber strip. Place 1/2 teaspoon cheese mixture on one end of salmon strip. Roll up strips, enclosing cheese inside, starting from cream cheese end. Secure roll by spreading a dab of cheese on loose end of strip and in between salmon and cucumber strips. Press to adhere end to roll (optional: insert wooden pick through roll to secure end).
• Set rolls on end or cream cheese side up on a serving tray. Place a small dill sprig on cream cheese and serve. May be made 1 day in advance if covered in plastic wrap and store in the refrigerator.
• Makes 4 servings