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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.
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