ROLL OVER STARS
Cut salmon into 20 (7.5 x 2.5 cm) slices; set aside. Blend Becel® Buttery Taste margarine, lime peel, wasabi powder and ginger in small bowl; set aside.
Lay 1 piece smoked salmon on flat surface. Arrange 1 piece sliced cucumber at one end, overhanging both sides of salmon. Arrange dill sprig overhanging 1 side of salmon, then spread a little mixture on other end. Roll salmon tightly around cucumber and dill, using margarine mixture to seal it. Arrange seam-side-down on serving plate. Repeat with remaining ingredients. Refrigerate until ready to serve.
*Becel® Gold in Quebec.
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