Directions:
Step 1:
Prepare the filling by mixing together the cream cheese, onion, celery, dill, lemon juice, salt, and pepper, then set aside.
Step 2:
Place the filling on the smoked Coho salmon then roll it. Wrap it in plastic wrap and place it in the refrigerator to cool it. Cut it into small bite sized pieces and serve.
Created by: Chef Chanida K.,Chef Phasin R.
Ingredients:
80 grams smoked coho salmon
150 grams cream cheese (at room temperature)
20 grams onion, finely chopped
15 grams celery, finely chopped
10 grams dill, finely chopped
5 milliliters lemon juice
3 grams salt
3 grams pepper
