SALMON ROULADE

This is easy once you get the hang of rolling it up. It’s looks so impressive on the serving plate.

Recipe Ingredients:
12 OZ. SMOKED SALMON SLICES
8 OZ CREAM CHEESE (BLOCK TYPE NOT WHIPPED)
6-7 OZ CREME FRAICHE
BUNCH OF FRESH DILL
PACKAGE OF FRESH CHIVES
SMALL JAR OF BLACK CAVIAR
WHITE PEPPER TO TASTE
ONE LOAF RYE OR PUMPERNICKEL PARTY BREAD

Recipe Directions:
ARRANGE SALMON SLICES ON A SHEET OF PLASTIC WRAP CREATING AS MUCH A SOLID LONG PIECE AS POSSIBLE. SPRINKLE WITH WHITE PEPPER.

CREAM TOGETHER THE CREAM CHEESE & CREME FRAICHE.
SNIP CHIVES AND DILL INTO CREAM MIXTURE, ABOUT 2 TABLESPOONS OF EACH.
SAVE SOME DILL ENDS FOR GARNISH.

PLACE A LOG OF CREAM MIXTURE ALONG THE EDGE OF THE SALMON. USING THE PLASTIC WRAP TO HELP LIFT THE EDGE, ROLL INTO A LONG LOG FORM. TWIST THE ENDS OF THE PLASTIC WRAP AND TIE THEM WITH A TWIST TIE
MAKING A TIGHT LONG LOG. REFRIGERATE FOR SEVERAL HOURS OR FOR AS LONG AS TWO DAYS.
UNWRAP AND CUT LOG INTO 1 INCH PIECES AND PLACE ON BREAD (YOU CAN ALSO CUT THE BREAD WITH A COOKIE CUTTER TO MAKE DIFFERENT SHAPES). GARNISH WITH CAVIAR AND A SPRIG OF DILL.