Smoked Salmon Roses On Brown Bread2013-06-20
Attractive bite of heaven !
- 6 slices brown ( Hovis) bread or 12 cocktail size pumpernickel slices
- unsalted butter, softened
- 5 oz smoked salmon, cut into 4 inch long strips by 1/3 in wide
- 24 fresh dill sprigs
Spread one side of each bread slice with butter. Sprinkle with pepper. If using brown bread, cut diagonally into quarters. If using cocktail size bread, cut diagonally in half.
Roll up 1 salmon strip into loose coil. Roll another salmon strip around first coil. Using fingertips, gently open coil slightly to form rose. Place atop 1 bread triangle.
Repeat with remaining salmon and bread. Transfer to platter. (can be made 4 hours ahead) Cover with plastic and chill. Garnish salmon with dill sprigs to serve.