Salmon Roll

Salmon Roll
3 Mins
Prep time
3 Mins
Cooking time
Serves 8

What you need

  • 250g PHILADELPHIA Block Cream Cheese, softened
  • 440g can pink salmon, drained
  • 2 finely chopped spring onions
  • 1 cup finely chopped parsley

How to make it

  • MIX together PHILLY, salmon, and onion. Spread mixture on a piece of aluminium foil until 2cm in thickness. Refrigerate for 1/2 - 1 hour.
  • SPRINKLE over half the parsley, then roll up like a Swiss roll; roll in the remaining parsley to coat.