Smoked Salmon Roulade

• 1 basic sponge roll for roulades (see recipe)
• 3 ounces cream cheese at room temperature
• 1 cup sour cream
• 1/4 pound smoked salmon
• 1/4 cup finely chopped dill
• Dill sprigs for garnish

1. Prepare the sponge roll and have it ready.
2. Combine the cream cheese and three tablespoons of the sour cream.
3. Blend well and spread this over the sponge roll.
4. Cut the salmon lengthwise into thin, one-quarter-inch strips.
5. Arrange the strips down the length of the sponge roll in parallel rows, leaving about an inch of space between them.
6. Sprinkle with the chopped dill.
7. Roll the cake like a jellyroll, folding the small end over and over to make a roll about 10 inches long.
8. Using a knife with a serrated blade, carefully slice off the bulky ends of the roll.
9. Cut the remaining roll into neat, one-half-inch slices and top each with a spoonful or so of the remaining sour cream.
10. Top each serving with a small sprig of dill.
11. Serve lukewarm or cold.

roll, cream cheese, sour cream, salmon, dill

Taken from cooking.nytimes.com/recipes/3281 (may not work)