Smoked sockeye salmon rolls

Set all ingredients out on a large platter for a You-Roll-'Em appetizer or snack. Or, prepare the rolls in advance for serving on a platter as an appetizer.

1. Take one strip of smoked salmon, lay it flat on a clean work surface, and spread with about a teaspoon or more of cream cheese.

2. Run a thin ribbon of dijon mustard down the center of the cream cheese, using your finger (if for yourslf) or a small knife, if preparing for guests.

3. Dot with capers.

4. Lay a frsh sprig of either Dill or Fennel across the middle of the salmon strip, crosswise, not lengthwise. This will be poking out the top for appearance.

5. Taking the salmon by the widest end of the strip, roll it towards the thinner end. Seal it closed with a smudge of the cream cheese. Stand up on it's end, so that the green herbs poke out artfully from the top, rolled edge.

Arrange on a plate, or serve single peices as a starter before salad, or on a tray as a party appetizer.

Enjoy!