SMOKED SALMON CONES

• 150 g pkg Boursin cheese, at room temperature
• 4 kalamata olives, pitted and finely chopped, or 2 tbsp (30 mL) finely chopped capers
• 1 green onion, thinly sliced
• 1/4 cup (50 mL) finely chopped fresh dill or 1/2 tsp (2 mL) dried dillweed
• 150 g pkg smoked salmon, about 10 slices
• 675 g loaf whole wheat or white sandwich bread, preferably a mixture
• fresh dill sprigs

In a small bowl, stir cheese with olives, onion and chopped dill. Cut each salmon slice crosswise into thirds. Cut crusts from bread and discard.

Using a rolling pin, roll each bread slice to flatten. Then cut each slice in half diagonally.

Spread each bread triangle with about 1 heaping tsp (7 mL) of cheese mixture. Turn each piece so the longest side of bread is at the bottom, horizontal to you.

Place 1 piece of salmon on top of bread. Don't let it overhang bottom. Lay a sprig of dill on top of salmon so it overhangs top point of bread.

Take left-hand corner of bread and fold upward over salmon (it will only cover about half of salmon) until it reaches top point of bread. Then pick up left-hand side and roll bread to form a cone.

Repeat with remaining bread, cheese, salmon and dill. Keep finished rolls covered with plastic wrap so they don't dry out. Serve right away or layer in a container, separating layers with waxed paper. Cover container and refrigerate. Rolls will keep well for about 1 day.

Makes 30 to 34 rolls.