Yield: 8 appetizers
2 large thin slices of Pumpernickel Bread
1/2 Tbsp Smoked Salmon Cream Cheese
1 finely chopped Green Onion
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.
Smoked Salmon & Lox