Smoked Salmon Roulades

Ingredients:

• 8 ounces sliced smoked salmon
• 4 ounces fat-free cream cheese, softened at room temperature
• 2 tbsp capers, rinsed and chopped
• 1/2 tsp lemon zest
• freshly ground black pepper

Makes 24 pieces

1. Place a 16-inch sheet of plastic wrap on a clean work surface. Arrange salmon slices, overlapping slightly, to make a 9-by 13-inch rectangle. Trim the edges. if necessary, to make an even rectangle.
2. Stir cream cheese in a small bowl to further soften it and make spreading easier. Carefully spread cream cheese over salmon, leaving a 1/4-inch border on each of the long sides. Sprinkle capers and zest evenly over salmon, then sprinkle lightly with pepper.
3. Using the plastic wrap to help, lift one long end of salmon and roll it over (without the plastic) until you have a 13-inch-long cylinder. Wrap the cylinder tightly in plastic wrap and place in the freezer for 15 minutes, until firm.
4. Slice salmon crosswise into 24 (1/2-inch-thick) slices. Serve each slice on its side to achieve the pinwheel effect.

WW POINTS VALUE: 0 pts per piece

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This is a different kind of  healthy snack and a great way to kick start your diet. It's so filling and flavorful with very little ingredients. These roulades are very yummy and will fill you up very quickly. I highly recommend a low-fat cream cheese with flavor to make your roulades more flavorful. Even though the recipe says making roulades is easier than you think. TOTALLY WRONG!! It takes practice. You know the celebrity chef Claire Robinson who is famous for her 5 Ingredient Fix? She would love this appetizer and be so happy you made it.