Preparation:
Remove crusts from pumpernickel. Cover each slice with smoked-salmon cream cheese.
Sprinkle with green onion. Starting at long side, tightly roll up 1 slice into a log.
Then, wrap remaining slice around first roll, matching seams. Cover snugly with plastic wrap.
Refrigerate for at least 30 minutes or overnight. Slice into 1/2-inch rounds. Each roll makes 8 pieces. |
