Yield: 20 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Cream cheese or ricotta |
| 1 tablespoon | Spring onions; chopped |
| 6 slices | Smoked salmon |
| \N \N | Salt and pepper; to taste |
| 1 teaspoon | Mustard |
| 6 \N | Dilled pancakes |
| 10 \N | Walnuts finely chopped |
1. Blend cheese and rest of ingredients 2. Spread a thick layer cheese on dilled pancakes. Top with salmon slices 3. Roll, jelly roll fashion and wrap in parchment and foil. Chill overnight 4. Slice diagonally into ⅛" slices NOTES : Filling can be made with ham or pastrami and walnuts Recipe by: Miriam Posvolsky, adapted from Redbook Posted to Bakery-Shoppe Digest V1 #251 by Leon & Miriam Posvolsky <miriamp@...> on Sep 18, 1997