Smoked Salmon & Cream Cheese Roll-ups

Makes 16 pieces

ingredients

2 pieces Solf Lavosh or Flatbread (about 13x18")
8 oz. Whipped Cream Cheese
2 T. Chopped Parsley
Salt & Pepper
12 oz. Thin-Sliced Smoked Salmon
1 English Cucumber, rinsed & very thinly sliced (8 oz)
3/4 c. Red Onion, very thinly sliced

directions

Place one piece of lavosh on a sheet of plastic wrap. With a flexible spatula or a knife, spread about 1/2 c. cream cheese in a thin, even layer over entire surface of bread. Sprinkle with 1 T. parsley, then lightly with salt and pepper. Arrange half of the smoked salmon slices on top, leaving a 1-inch border along short ends of lavosh. Arrange half the cucumber and onion slices evenly over salmon. Beginning at a short end, roll lavosh as tightly as possible, taking care not to push filling forward as you go. Wrap tightly in plastic wrap. Repeat to fill, roll, and wrap second lavosh. Chill rolls at least 1 hour or up to 8 hours. Unwrap rolls and trim off about 1 inch from each end. Cut each roll into 8 equal pieces and arrange on a platter.

Source: Melissa Dykstra