for 4 person

1	spring onion
125 g	cream cheese (e.g. Philadelphia with yoghurt)
2 tbsp	Fine Food Pesto con Basilico Genovese D.O.P.
¼ tsp	Tasmanian pepper
a little	salt
100 g	Fine Food Alaska Wild Salmon
4 slice	pumpernickel

How it's done

Slice the spring onions into thin strips, set aside 1 tbsp of the green part to garnish. Combine the remaining spring onions with the cream cheese and pesto, season.

Divide the filling onto the slices of salmon and roll up to form cornets. Halve the Pumpernickel slices diagonally, top with the salmon cornets and garnish with the reserved green part of the onions.

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