• 6servings
  • 135minutes
  • 50calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, E
MineralsChromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 slices smoked salmon (1 oz.)

  2. 1 Tbsp. PHILADELPHIA Sundried Tomato and Basil Cream Cheese Spread , divided

  3. 3 small spinach leaves

  4. 2 thin red pepper strips

  5. 2 thin cucumber strips

  6. 12 TRISCUIT Crackers

Instructions Jump to Ingredients ↑

  1. STACK salmon slices, with slices slightly overlapping, to form 6x4-inch rectangle. Spread with 2 tsp. cream cheese spread; cover with spinach. Carefully spread remaining cream cheese onto spinach.

  2. ARRANGE peppers and cucumbers along 1 long side of salmon stack. Starting from topped edge, roll up salmon, jelly-roll fashion, to make log. Wrap tightly in plastic wrap. Refrigerate 2 hours or until firm enough to slice.

  3. CUT roll-up into 12 slices; place on crackers.


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