Ingredients

Directions

Lay plastic wrap on the back of a cookie sheet or another flat surface. Slice the smoked salmon into 3 long thin pieces. Set the salmon slices on the plastic wrap. Spread the cream cheese mixture over the salmon.

Fold the edge of the salmon over, then lift one end of the plastic wrap and roll it up tightly. The salmon and cream cheese should roll up like a long piece of sushi. Repeat until you've used up all your salmon and cream cheese. Place rolls in refrigerator for at least 30 minutes.

Lightly toast the bread, then trim off the crusts and cut into triangles. Remove salmon rolls from refrigerator and cut into 1/2" slices. Place each salmon spiral on a piece of bread. Serves 6-8.

Recipe from Gary Borneman, Morton's Steakhouse

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