NEED TO BE PREPARED IN ADVANCE - SERVE CHILLED Dinner for 8: Ingredients 12 to 16 smoked salmon slices 1/4 cup (50 mL)  Cream Cheese 1/2 tbsp (8 mL) Port (if you have it!)

3 tbsp (45 mL) capers
2 tbsp (30 mL) lemon juice
3 tbsp (45 mL) green onions
1 tsp (5 mL) Dijon mustard
Salt and pepper

Cut each smoked salmon slice in a rectangular shape. Set aside. Reserve leftover salmon.
In food processor, purée  Cream Cheese with leftover salmon and remaining ingredients, until smooth. Spread mixture evenly on salmon rectangles and roll.
Wrap each roll with plastic wrap. Refrigerate for 3 to 4 hours. Slice and serve with dill and green bell pepper rings.


Louise Belisle

Louise Belisle is a retired French Canadian living in Coronado, Panama.  She loves entertaining - which for Louise means a table of interesting people, good food and good wine.  Passion:  Finding easy recipes that can make that happen!