Smoked Salmon Rollups With Dilled Lime Cream Cheese

1 8 oz pkg cream cheese
3 large green onions, finely chopped
1 1/2 tablespoons finely chopped fresh dill, more for garnish
1 1/2 teaspoons fresh lime juice
1/2 teaspoon finely grated lime zest
1/4 teaspoon freshly ground black pepper
1 pound thinly sliced smoked salmon
thinly sliced pumpernickel bread, cut in triangles
water crackers
caviar for garnish, optional

In a medium bowl, whip the cream cheese until fluffy. Add the green
onions, chopped dill, lime juice, lime zest, and the pepper and beat until
combined.
Spread a 2-foot-long sheet of plastic wrap on a work surface. Arrange the
smoked salmon slices on the plastic, overlapping them slightly so that
there are no gaps, to form a 15-by-8-inch rectangle. Spread 2/3 cup of the
lime cream cheese evenly over the salmon. Starting from the long end and
using the plastic wrap to help, roll up the salmon to form a log about 1
inch thick. Wrap the roll in plastic, twist the ends tightly, and
refrigerate overnight or for up to 2 days.
Using a very sharp knife, slice the salmon log 1/3 inch thick. Arrange the
salmon roll-ups on pumpernickel bread triangles, garnish with a little
caviar and dill sprig, and serve.
Make the smoked salmon rolls at least one day ahead to allow the flavors
to mellow before slicing. Garnish the sliced roll-ups with your favorite
caviar; salmon and whitefish caviar are inexpensive choices. You'll have
plenty of lime cream cheese left over, which can be used in combination
with other hors d'oeuvres.


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