Servings: Makes 24
Slice smoked salmon into long, narrow strips, 6 to 8 inches in length, and 1 inch wide (it is easiest to slice/handle when kept cold).
Soften cream cheese to room temperature in a bowl, and place 1 teaspoon at one end of the salmon "ribbon." Sprinkle toasted sesame seeds and parsley on top of the cream cheese. Roll the salmon up into a tight roulade, and place in refrigerator until serving time.
Garnish with freshly ground black pepper.
Published on November 19, 2009