Recipe - Salmon Roulades

One fourth pound Thinly cut or sliced up smoked salmon
1/3 cup Whipped cream cheese
1 tablespoon Chopped dill
1 lg Dill sprig; for garnish
1 tablespoon Chopped capers
24 Capers; for garnish
1 ds Hot pepper sauce
One fourth teaspoon Lemon juice
Pepper
24 sl Cocktail pumpernickel bread

Place salmon on 10inchlong piece of plastic wrap in solid single layer.
Combine cream cheese, chopped dill, chopped capers, hot pepper sauce, lemon
juice and pepper to taste. Set aside 2 tablespoons of cream cheese mixture.
Spread remaining cream cheese mixture over salmon. Roll up salmon as you
would a jelly roll, being careful not to roll up plastic wrap as well. Use
plastic wrap to help mold roll smoothly and keep roll as cylindrical as
possible. Wrap in plastic wrap and place in freezer at least 4 hours. This
may be done several days in advance. Cut 1 (2inch) round out of each slice
of bread with cookie cutter. Lightly toast rounds and let cool. Remove
salmon from freezer and remove plastic wrap. Cut into 24 thin slices, about
3/8inch thick. Spread very thin layer of cream cheese mixture on each
toast round, reserving some for garnish. Place slice of salmon roulade on
each toast. Garnish each with small dot of cream cheese mixture, small
piece of dill and 1 caper. Yields 24