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Ingredients:
2 large thin slices of Pumpernickel bread
1/2 Tbsp Smoked Salmon Cream Cheese
1 finely chopped Green Onion
Directions
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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