This appetizer version of the traditional salmon and cream cheese breakfast combination can be made up to 2 days ahead of time for super-easy party prep.Manvi Drona-Hidalgo
Makes 24 pieces
10 ounces cold smoked salmon, thinly sliced
8 ounces cream cheese, softened
2 teaspoons fresh lemon juice
1 tablespoon lemon zest
1/2 cup chives, finely chopped
1 tablespoon white onion, finely chopped
1 tablespoon salt
1 tablespoon paprika
1 box flatbread or water crackers, for serving
Fresh dill sprigs, for serving
In a food processor, combine cream cheese, lemon juice, chives, onion, salt and paprika until mixture is smooth. Lay down plastic wrap on countertop or flat surface. Arrange salmon slices on to plastic wrap about 7 inches long and 3 inches wide.
Spoon cheese mixture onto salmon, spreading evenly. Roll the salmon longways into a layered round. Cover with additional plastic wrap and chill for 3 hours, or for up to 2 days.
When ready to serve, use a sharp chef's knife to cut the roll into 24 equal slices. Set each slice atop a cracker and garnish with a sprig of dill. Or, for a more casual gathering, set the roll out and allow guests to slice their own appetizer.