Smoked Salmon & Dill
Yield
1 servingsPrep
60 minCook
?Ready
60 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | pound |
smoked salmon
thinly sliced |
|
| 1 | x |
dill seed
to taste |
* |
| 3 | ounces |
cream cheese
softened |
|
| 1 | x |
cream
|
*
|
| 1 | x |
black pepper
fresh, to taste |
*
|
| 1 | x |
bread
dark |
*
|
| 1 | bunch |
watercress
|
*
|
| 1 | x |
horseradish
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 151.2 | g |
smoked salmon
thinly sliced |
|
| 1 | x |
dill seed
to taste |
* |
| 86.7 | ml/g |
cream cheese
softened |
|
| 1 | x |
cream
|
*
|
| 1 | x |
black pepper
fresh, to taste |
*
|
| 1 | x |
bread
dark |
*
|
| 1 | bunch |
watercress
|
*
|
| 1 | x |
horseradish
to taste |
*
|
Directions
Combine the horseradish, pepper, cream cheese, and enough cream for cheese to spread easily.
Place bread slices between pieces of wax paper and roll until thin.
Spread cheese on bread, top with salmon, sprinkle with dill.
Top each slice with watercress and roll.
Wrap each roll in plastic wrap and chill.
To serve, slice each roll in about six pieces.
