*  Exported from  MasterCook  *
                            Mark’s Salmon Spread
 Recipe By     : Mark P. Stevens via Chile-heads
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chile-heads                      Fish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      oz.           cream cheese
    1      stalk         celery -- minced
      1/2  cup           crushed walnuts
      1/2  cup           minced green onion
      1/2  teaspoon      cayenne pepper
      1/2  teaspoon      ground coriander
    1                    cucumber -- skinned and sliced
    1      pkg           Wheatsworth crackers
                         Juice of one lemon (no lame bottled
                         Fresh ground black pepper
   24                    three inch by one inch slices of smoked
    1      bunch         fresh dill
  Mix cheese, celery, walnuts, green onion, lemon juice, cayenne and 
  coriander until thoroughly combined. Obviously the heat can be adjusted to 
  taste, but you don't want to overpower the other flavors, especially the 
  salmon.  I figure if half your guests complain it’s too hot, and half say it 
  could have been hotter, it’s about right.
  Place from  to 1 tsp. of the cheese mixture on the end of one of the 
  salmon strips, sprinkle with black pepper, and roll up jellyroll style.  
  These steps can be done a couple hours ahead of time, just cover with plastic 
  wrap and refrigerate.
  To serve, arrange crackers on serving tray.  Top each one with a cucumber 
  slice   Place a salmon roll on top of the cucumber slice and garnish with a 
  sprig of dill. Serves 5 to 10 people depending on how gluttonous they are!
 =Mark P. Stevens                      
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