2 (1/4" thick) lengthwise sliced white uncut sandwich bread, crusts removed
1/3 c. butter, softened
3 tbsp. finely chopped fresh parsley
1 tsp. fresh lemon juice
1/8 tsp. cayenne pepper
4 oz. thinly sliced smoked salmon
Pepper to taste
Lemon twists & sprigs of fresh parsley to garnish

Using a rolling pin, roll each slice of bread firmly to flatten. In small bowl, combine butter, 1 tablespoon of chopped parsley, lemon juice and cayenne pepper. Spread 2/3 of butter mixture on flattened bread. Arrange slices of salmon on buttered bread and season with pepper. Roll up each slice, jelly roll style, starting from a short side.

Spread remaining butter on outside of rolls and coat evenly in remaining chopped parsley. Wrap rolls tightly in plastic wrap. Chill at least 2 hours. Remove plastic. Cut each roll in 7 slices. Garnish with lemon twists and parsley sprigs. Makes 14 pieces.