Smoked Salmon Rollups With Dilled Lime Cream Cheese

Directions

1. *Plus additional sprigs for garnish.
2. In a medium bowl, whip the cream cheese till fluffy. Add in the green onions, minced dill, lime juice, lime zest, and the pepper and beat till combined.
3. Spread a 2-foot-long sheet of plastic wrap on a work surface. Arrange the smoked salmon slices on the plastic, overlapping them slightly so which there are no gaps, to create a 15-by-8-inch rectangle. Spread 2/3 c. of the lime cream cheese proportionately over the salmon. Starting from the long end and using the plastic wrap to help, roll up the salmon to create a log about 1 inch thick. Wrap the roll in plastic, twist the ends tightly, and chill overnight or possibly for up to 2 days.
4. Using a very sharp knife, slice the salmon log 1/3 inch thick. Arrange the salmon roll-ups on pumpernickel bread triangles, garnish with a little caviar and dill sprig, and serve.
5. Prosciutto Roll-Ups Variation: Substitute 1/2 lb. of thinly sliced imported prosciutto for the smoked salmon. Chill overnight before serving. Omit the caviar and dill-sprig garnish.
6. NOTES : Make the smoked salmon rolls at least one day ahead to allow the flavors to mellow before slicing. Garnish the sliced roll-ups with your favorite caviar; salmon and whitefish caviar are inexpensive choices.
7. You'll have plenty of lime cream cheese left over, that can be used in combination with other hors d'oeuvres.