1/4 cup light cream cheese
1 Tbsp dill
1/8 tsp ground red pepper
4 oz smoked salmon

Instructions

combine cream cheese, dill and pepper in a small bowl, stir to blend. Spread evenly over each slice of salmon. Roll up salmon slices jelly-roll style. Place on a plate and cover with plastic wrap. Chill at least one hour or up to 4 before serving. Using a sharp knife, cut salmon rolls crosswise into 3/4 inch pieces. Place pieces, cut side down on serving plate. Garnish each piece with with dill sprig, if desired, serve cold or at room temperature with melba rounds.

Special Notes