Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Daikon; (Japanese white |
| \N \N | ; radish), peeled |
| 4 ounces | Cream cheese; room temperature |
| 1 tablespoon | Fresh dill; finely chopped or 1 |
| \N \N | ; teaspoon dried |
| \N \N | ; dillweed |
| 1 tablespoon | Finely chopped fresh Italian parsley |
| 2 teaspoons | Drained capers |
| 1½ teaspoon | Dijon mustard |
| ½ teaspoon | Grated lemon peel |
| ⅛ teaspoon | Cracked pepper |
| 4 ounces | Sliced smoked salmon; cut into |
| \N \N | ; 1-inch-wide strips |
| \N \N | Cucumber slices |
| \N \N | Fresh dill sprigs |
| \N \N | Lemon slices |
Using vegetable peeler, cut off thin 8x1-inch strips down length of daikon.
Mix cream cheese, dill, parsley, capers, mustard, lemon peel and pepper in small bowl. Spread about 1½ teaspoons mixture on 1 side of each radish strip. Top with salmon. Roll up tightly. Arrange spiral side up on platter.
Garnish with cucumber, dill and lemon.
Serves 12.
Bon Appetit March 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.