Smoked Salmon Cream Cheese Roll

     This is a fairly simple appetizer. With a small amount of care, it displays well when served with cocktail bread or crackers.

Smoked Salmon Cream Cheese Roll

1 Pkg. Cream Cheese

1/2 C. Smoked Gouda

1 T. Chopped Dill

2 T. Capers

2 Oz Smoked Salmon Chopped

1 C. Finely Chopped Filberts

Soften the cream cheese with a mixer.

Mix in the grated cheese and dill. Mix very well. It should be an almost smooth even texture.

It helps to use a baking sheet.Turn the mixture out onto a sheet of plastic wrap or wax paper. Slightly smooth with a rubber spatula.  Cover with another sheet and lightly run a rolling pin over it just to get a smooth surface. You don't want it too thin. Chill thoroughly.  When chilled, remove the top layer of plastic or wax paper.  Spread an even layer of smoked salmon over the cream cheese mixture. Sprinkle the capers to evenly distribute.  Begin at one end and slowly begin to roll into a log.  Take your time and try to keep things neat and even when rolling. Have a length of plastic wrap ready.

Once rolled, Wrap in plastic and chill again.

While your roll is chilling, place the filberts in a food processor and pulse to a fine chop.

Turn the processed filberts out onto a plate or baking sheet wide enough to fit the roll.

Unwrap the log and roll in the chopped filberts.  You should have enough to give the roll a nice even coat.  Wrap in waxed paper chilling again. 

This will keep refrigerated for 3 days.

When ready to serve, simply unwrap and place on a cheese board or plate with sliced cocktail bread or crackers.