Smoked Salmon Spirals

• 1 daikon (Japanese white radish), peeled
• 4 ounces cream cheese, room temperature
• 1 tablespoon fresh dill, finely chopped or 1 teaspoon dried dillweed
• 1 tablespoon finely chopped fresh Italian parsley
• 2 teaspoons drained capers
• 1 1/2 teaspoons Dijon mustard
• 1/2 teaspoon grated lemon peel
• 1/8 teaspoon cracked pepper
• 4 ounces sliced smoked salmon, cut into 1-inch-wide strips
• Cucumber slices
• Fresh dill sprigs
• Lemon slices

1. Using vegetable peeler, cut off thin 8x1-inch strips down length of daikon.
2. Mix cream cheese, dill, parsley, capers, mustard, lemon peel and pepper in small bowl.
3. Spread about 1 1/2 teaspoons mixture on 1 side of each radish strip.
4. Top with salmon.
5. Roll up tightly.
6. Arrange spiral side up on platter.
7. Garnish with cucumber, dill and lemon.

cream cheese, fresh dill, fresh italian parsley, capers, mustard, cracked pepper, salmon, cucumber, dill sprigs, lemon slices

Taken from www.epicurious.com/recipes/food/views/smoked-salmon-spirals-1447 (may not work)