These are the appetizers wuff offered for the Christmas meal Vrghr prepared for his friends.

A simple presentation of goodies, including shrimp with cocktail sauce, sliced avocado, and the featured item; smoked salmon wrapped around herbed cream cheese. The preparation of that last item is described below. Note, this is more a Technique than a recipe, as you don't really need to do much more than assemble the ingredients.

The Salmon roll-ups are incredibly easy to create. Everything in them is store-bought in already prepared form, so a host could quickly whip these up for any occasion with minimal effort. But don't let the simplicity sway you from trying these out - the taste is outstanding!

Vrghr offered those salmon bites atop some thin lemon slices, not only for the presentation, but the little hint of lemon added a nice freshness to the rich creamy cheese filling.

Wuff bought 2 types of flavored cream cheese to fill these with. You can find these in most every market, usually offered to spread on top of bagels or similar uses. Vrghr tried "garden variety" and "garlic and chive" types, and both were quite nice. Wuff would suggest avoiding sweet versions like blueberry or honey vanilla, but any of the savory types would likely work well.

INGREDIENTS:
6-8 oz thin sliced Cold-Smoked Salmon or Lox
1 small container savory Cream Cheese "schmeer" (Vrghr used garlic & chive, and "veggie mix")
1 lemon, sliced very thin
Curly Parley, to garnish

DIRECTIONS:
With a sharp knife or pizza cutter, cut the smoked salmon into sections about 2 inches wide and 4-5 inches long. Try not to tear the edges or break up the pieces, but it will still work if you do. It just won't look quite as pretty (but will still taste as good!)

Place about 1 teaspoon of the flavored cream cheese approximately 1/2 inch from the end of one strip. Carefully roll the salmon up around the cheese. You should have a very small amount of overlap at the end. The seasoned cream cheese should hold the salmon to itself, but if yours tries to unroll, secure it with a toothpick

Tuck a little bit of curly parsley in the top of the roll to garnish, and sit the entire assembly on top of a thin lemon slice

When eating, you can wipe the outside of the salmon with the lemon slice for a bit extra lemony flavor

!DEVOUR!

PS: That lovely "serving tray" is a resin river cutting board created by  tic-toc

NOTE - If you want to lay out a similar display, including the sliced Avocado, here's a tip to keep those slices from oxidizing and turning brown on the platter: Brush them with some of the lemon juice you get when you slice up that lemon for the smoked salmon bases. The lemon juice will let the slices remain on the plate for quite a while, still looking as good as when you sliced them up.