Norwegian Smoked Salmon Roll
with Cream Cheese
9 ounces cream cheese, at
4 dill sprigs, chopped
1 teaspoon garlic powder
1 teaspoon chili powder
9 ounces Kirkland Signature*
Norwegian Smoked Salmon
1 teaspoon cracked black pepper
Place cream cheese, dill, garlic powder and chili powder in a bowl and stir to blend.
Tear off 2 pieces of aluminum foil about 16 inches long.
Cut two 6-by-12-inch rectangles of smoked salmon and place one on each sheet of
foil. Spread the cream cheese mixture on the salmon. Carefully roll up the salmon and
then wrap in the foil. Place in the freezer for at least 2 hours.
Remove the salmon rolls from the freezer at least 1 hour before cutting.
Cut the salmon rolls in 1-inch-thick slices.
Roll the slices through the cracked black pepper. Makes 12 servings.
Brands may vary by region; substitute a similar product.