SMOKED SALMON SPIRALS
12 servings

1 daikon (Japanese white radish), peeled
4 ounces cream cheese, room temperature
1 tablespoon fresh dill, finely chopped or 1 teaspoon dried dillweed
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons drained capers
1½ teaspoons Dijon mustard
1/2 teaspoon grated lemon peel
1/8 teaspoon cracked pepper
4 ounces sliced smoked salmon, cut into 1-inch-wide strips
Cucumber slices
Fresh dill sprigs
Lemon slices

Using vegetable peeler, cut off thin 8x1-inch strips down length of daikon.

Mix cream cheese, dill, parsley, capers, mustard, lemon peel and pepper in small bowl. Spread about 1½ teaspoons mixture on 1 side of each radish strip. Top with salmon. Roll up tightly. Arrange spiral side up on platter. Garnish with cucumber, dill and lemon.