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Trim
crusts from bread flatten with a rolling pin; set aside.
In
a small bowl, combine the cream cheese, salmon, capers, onion, and
horseradish until smooth. Gently spread the mixture over each bread
square, covering to the edges. Roll as tightly as possible. Cut
each roll in half crosswise. Chill. When ready to serve, combine
the parsley and dill, and dip one end of each roll to coat.
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