Source: dLife

Jelly-roll style smoked salmon filled with a spicy cream cheese mixture.

Servings

8 oz low fat cream cheese , softened
1 tbsp horseradish
1 tbsp fresh dill weed , minced (plus whole sprigs for garnish)
1 tbsp half & half
14 oz smoked salmon
1 small red bell peppers , cut into thin strips

1 In a small bowl combine cream cheese, horseradish, minced dill, and half-and-half and beat until light.
2 Take the cream cheese mixture and spread 1 tablespoon over each salmon slice. Then, roll up in a jelly-roll fashion, slice each roll widthwise in half, and stand the salmon rolls cut-side-down on a serving dish so that they resemble a rose. Garnish each salmon rose with 1 pepper strip and 1 dill sprig by tucking in center of rose.