Recipe - Marks Salmon Spread

8 o z. cream
cheese
1 s talk
celery; minced
One half cup up crushed
walnuts
One half cup up minced
green onion
One half t easpoon cayenne
pepper
One half t easpoon ground
coriander
1 cucumber; skinned and
cut or sliced up
Thinly
1 p kg
Wheatsworth crackers
Juice of one lemon (no lame
bottled
Stuff!)
Fresh ground black pepper
24 three inch by one inch
slices of smoked
Salmon
1 b unch fresh
dill

Mix cheese, celery, walnuts, green onion, lemon juice, cayenne and
coriander until thoroughly combined. Obviously the heat can be adjusted to
taste, but you don't want to overpower the other flavors, especially the
salmon. I figure if half your guests complain it's too hot, and half say
it could have been hotter, it's about right.

Place from to 1 tsp. of the cheese mixture on the end of one of the salmon
strips, sprinkle with black pepper, and roll up jellyroll style. These
steps can be done a couple hours ahead of time, just cover with plastic
wrap and refrigerate.

To serve, arrange crackers on serving tray. Top each one with a cucumber
slice Place a salmon roll on top of the cucumber slice and garnish with a
sprig of dill. Serves 5 to 10 people depending on how gluttonous they are!
_____________________________________________________________________ =Mark
P. Stevens
Posted to MCRecipe Digest V1 #215

Date: Fri, 30 Aug 1996 17:15:28 0400

From: kmeade@IDS2.IDSONLINE.COM (The Meades)