Piquant Salmon Rolls

4 oz cream cheese
1/4 cup walnuts, chopped
1 tablespoon chopped fresh chives
1 stalk celery, chopped
3 teaspoon lemon juice
3 pinch cayenne pepper
1/4 teaspoon ground coriander
8 thin slices smoked salmon
8 thin slices whole-wheat bread
1 butter
8 thin slices cucumber
1 fresh ground pepper
1 fresh dill sprigs (opt)
1 chives (opt)
In a bowl, soften cream cheese and stir in walnuts, chives and celery.
Add 2 teaspoons of lemon juice and spices and mix well. Spread cream
cheesemixture on each slice of salmon and sea son with pepper. Roll up to
form neat rolls.
Toast slices of bread and cut 8 (2.5") rounds, using a biscuit
cutter. Spread thinly with butter. Place a cucumber slice on each bread
round and place a salmon roll on top of each cucumber. Drizzle with
remaining lemon juice and garnish with dill sprigs and chives, if desired.
NOTE: Salmon rolls can be prepared several hours in
advance and refrigerated. Toast bases, however, and better
freshly made. Once assembled, serve within 30 minutes