Let's whip it up
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Smoked Salmon "Sushi" Topper
Ingredient list
- 2 slices smoked salmon (1 oz.)
- 1 Tbsp. sun-dried tomato and basil cream cheese spread, divided
- 3 small fresh spinach leaves
- 2 thin red pepper strips
- 2 thin cucumber strips
- 12 TRISCUIT Crackers
Nutrition factsNutrition information
Recipe Tips
Place salmon slices, with slices slightly overlapping, on piece of plastic wrap to form 6x4-inch rectangle. Spread with 2 tsp. cream cheese spread; cover with spinach. Carefully spread remaining cream cheese evenly onto spinach leaves.
Arrange peppers and cucumbers along 1 long side of salmon stack. Starting from top 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.
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