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Smoked Salmon "Sushi" Topper

Smoked Salmon "Sushi" Topper recipe
photo by:kraft
my store doesn't carry many of the flavored cream cheeses, so i used onion and chive, but followed the rest of the directions...delish...will make (LOTS) more the holiday!
posted by
hlcteacher
on 12/18/2012
time
prep:
15 min
total:
2 hr 15 min
servings
total:
6 servings
Magazine Acquisition

What You Need

2
slices  smoked salmon (1 oz.)
1
Tbsp.  PHILADELPHIA Sundried Tomato and Basil Cream Cheese Spread, divided
3
small  spinach leaves
2
 thin red pepper strips
2
 thin cucumber strips
12
 woven wheat crackers

Make It

STACK salmon slices, with slices slightly overlapping, to form 6x4-inch rectangle. Spread with 2 tsp. cream cheese spread; cover with spinach. Carefully spread remaining cream cheese onto spinach.

ARRANGE peppers and cucumbers along 1 long side of salmon stack. Starting from topped edge, roll up salmon, jelly-roll fashion, to make log. Wrap tightly in plastic wrap. Refrigerate 2 hours or until firm enough to slice.

CUT roll-up into 12 slices; place on crackers.

Kraft Kitchens Tips

Substitute
Prepare using WHEAT THINS Big Snacks.
Make Ahead
Prepare the salmon "sushi" roll early in day. Refrigerate up to 8 hours. Slice and place on crackers just before serving.
Serving Suggestion
For a spicier flavor, top each "sushi" slice with wasabi.
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