SMOKED SALMON ROLLS

​ 5 servingsTo make it really festive, use the green part of a scallion, tied as a bow, to secure each salmon roll.

Ingredients

• 4 Persian or Kirby cucumbers, peeled

• 1 ½ pounds smoked salmon, sliced very thin to yield 16 slices

• 1 cup Temp Tee Whipped Cream Cheese

• ¼ cup capers, drained

• 1 tablespoon lemon juice

• 1 Vidalia onion, thinly sliced

• 16 grape tomatoes, halved

• 2 lemons, cut into wedges

• Matzah (optional)

Directions1. Slice cucumbers lengthwise into 4 sticks each, so that you have 16 sticks total.2. On a flat work surface, place 1 piece of salmon horizontally.3. In a small bowl, mix together Temp Tee Whipped Cream Cheese, capers and lemon juice.4. Spoon 1 tablespoon cream cheese mixture onto 1 end of salmon slice. Place 1 cucumber stick on top of the cream cheese lengthwise, using the cheese to secure it.5. Roll the salmon around the cucumber and cream cheese like a jelly roll. Salmon should create a wide belt around the middle of the cucumber stick.6. Repeat previous two steps with remaining ingredients.7. Arrange sliced onions around the edge of a platter with rolls in the center; scatter grape tomatoes over and around rolls as a garnish and add a few lemon wedges for squeezing over salmon. Serve matzah in a basket if desired.