Yield: Yields 18 hors d’oeuvres.
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You can mix the cream cheese up to one day ahead and refrigerate it in an airtight container. Bring it to room temperature before using. The rolls can be assembled, covered, and refrigerated up to 4 hours ahead. Let stand at room temperature for about 15 minutes before serving.
A friend of mine made these for a New Years eve party and I could not stop eating them. I have since made them for friends and everyone asks for the recipe. I think these are great!
I made these for a holiday party. The ingredients were pretty easy to assemble, but they were really hard to roll up. They didn't stay together very well, and the filling leaked out. Also, the flavor wasn't anything spectacular. The cost of the smoked salmon compared with the small quantity means that I won't make these again.
I have already made this recipe three times since it was published in the November Fine Cooking appetizer special, because it was such a hit. I plan to make it again for an annual New Years Day dinner which always has to be a gourmet event. It is so easy, impressive looking and delicious. The dish is also easy to import for pot luck occasions. I used smoked salmon cream cheese instead of regular and added a dash of horseradish.
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