1/2 cup (125 ml) cream cheese, softened

2 tablespoons (30 ml) mayonnaise

1 tablespoon (15 ml) lemon juice

1 tablespoon (15 ml) chopped fresh chives

1 teaspoon (5 ml) capers, finely chopped

4 slices white bread cut horizontally, about 10-inch (25-cm) long, without the crust (see note)

240 g smoked salmon, thinly sliced

Pepper

In a bowl, combine the cream cheese, mayonnaise, and lemon juice until smooth. Add the chives and capers. Season with pepper. Set aside.

With a rolling pin, lightly press the bread slices and spread with the cheese mixture. Top with the salmon slices in a single layer and roll tightly. Cover each cylinder with plastic wrap and refrigerate for 30 minutes or until ready to serve. Cut each roll into eight slices.

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