Dilled pinwheels

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

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