Salmon Roulade On Pumpernickel Toast

• 8 oz. thinly sliced smoked salmon
• 2/3 c. whipped cream cheese (4 oz.)
• 2 T. chopped fresh dill
• 2 T. chopped drained capers
• 2 T. finely chopped red onion
• 1/2 t. fresh lemon juice
• 1-1 lb. loaf sliced cocktail pumpernickel
• fresh dill sprigs (optional)
• drained whole capers (optional)

1. Arrange half of salmon slices in single layer on large sheet of plastic wrap, overlapping salmon to form 9x7 inch rectangle. Mix cream cheese and next 4 ingred. in small bowl to blend. Season with salt and pepper. Spread half of cream cheese mixture over salmon, leaving 1/4 inch border. Starting at 1 long side and using plastic wrap as aid, roll up salmon roll; twist ends to seal. Repeat with remaining salmon and filling. Chill overnight.
2. Preheat oven to 450 F. Cut out 2 inch round from each pumpernickel slice. Place rounds on baking sheet. Bake until lightly toasted, about 5 minutes. Cool.
3. To facilitate slicing salmon rolls, freeze 1 hour. Using serrated knife, cut salmon rolls into 1/2 inch thick rounds. place salmon round on each bread round. Garnish with dill sprigs and whole capers, if desired.

salmon, whipped cream cheese, dill, capers, red onion, lemon juice, cocktail pumpernickel, dill sprigs, capers

Taken from www.epicurious.com/recipes/member/views/salmon-roulade-on-pumpernickel-toast-50042585 (may not work)