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Smoked salmon & cream cheese rolls

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Served before a meal, as finger food or with drinks these versatile rolls are always popular.  Be careful, while you are making these lovely morsels they tend to vanish!  We have tried a few cream cheeses and have settled on a brand called “The laughing cow”.  Best to use your favourite cream cheese or what is available in your area.

Ingredients

  • 5 sprigs dill – washed, pat dried
  • 5 wraps – 20 x 25mm / 8 x 10in
  • 128g / 4.5oz cream cheese
  • 200g / 7oz smoked salmon

Directions

  1. Prepare dill.
  2. Place one wrap on a chopping board with the widest end facing left to right.
  3. Add one tablespoon of cheese and spread over entire wrap with a knife.
  4. Add one and half slices of salmon to cover the right hand side of the wrap.
  5. From 1 sprig of dill, separate and place 3 small pieces over salmon and three over the opposite end.
  6. Roll wrap beginning from the salmon side right to left, 4cm / 1.5in width, rolling approximately five times.
  7. Cut roll into five even portions.  Place on serving dish.
  8. Repeat for remaining wraps.  Serve.

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