Pesto Cheese Smoked Salmon Rolls With Artichoke –

• 8 oz package cream cheese
• 5 tablespoons prepared basil pesto, divided and excess oil drained off
• 2 teaspoons roasted garlic puree, divided
• juice of one lemon, divided
• 2 dashes hot sauce
• 1 pound thinly sliced smoked salmon
• 3 tablespoons pistachios
• 8 oz artichoke hearts marinated in olive oil, undrained
• 3 tablespoons fresh parsley
• Garnish: lemon slices and additional parsley sprigs

1. In a small mixing bowl, whisk together the Philadelphia cream cheese, 2 tablespoons basil pesto, 1 teaspoon roasted garlic puree, juice of 1/2 lemon, and hot sauce until smooth.
2. Spread the 3/4 - 1 teaspoon pesto cheese mixture over each salmon slice. Roll slices around the pesto cheese (jellyroll fashion) and place each on a serving platter.
3. In a food processor, puree the remaining 3 tablespoons basil pesto, 1 teaspoon roasted garlic puree, juice of 1/2 lemon, pistachios, and artichoke hearts with olive oil marinade, and parsley.
4. Spoon Artichoke Pistachio Sauce over the Pesto Cheese Smoked Salmon. Garnish with additional parsley and lemon slices.

cream cheese, basil pesto, garlic puree, lemon, hot sauce, salmon, pistachios, olive oil, fresh parsley, parsley sprigs

Taken from www.epicurious.com/recipes/member/views/pesto-cheese-smoked-salmon-rolls-with-artichoke-1216366 (may not work)