1. Place cream cheese, dill, garlic powder and chili powder in a bowl and stir to blend. 2. Tear off 2 pieces of aluminum foil about 16 inches squared. 3. Cut 2 6 X 12 inch pieces of smoked salmon and place one on each sheet of foil. 4. Spread the cream cheese mixture on the salmon and carefully roll up the salmon (long wise so that you have 2 six inch long rolls) and then wrap in the foil. 5. Place in the freezer for at least 2 hours. 6. Remove the salmon rolls from the freezer at least 1 hour before cutting. 7. Cut the salmon rolls into 1 inch thick slices. 8. Roll the slices through the cracked black pepper, you'll have 12 rolls. ---------------------------------------------------------------------------
Nutrition
Ingredients
