Smoked Salmon Rolls

1. Cut twenty-four 3/4x2-inch pieces of smoked salmon.

2. Mix cream cheese, celery, walnuts, and green onion together in a bowl. Add 1 teaspoon lemon juice, coriander, and cayenne; mix well.

3. Spread mixture on salmon slices and season with black pepper. Roll up to form neat rolls. Place a cucumber slice on each cracker and place a sprig of dill and a salmon roll on each cucumber. Drizzle with remaining lemon juice.

Cook's Notes:

You can use pecans instead of walnuts, and any crackers you like.

Salmon rolls may be prepared several hours in advance and assembled just before serving to prevent the cracker from getting soggy.

To add some more heat you can add a couple drops of habanero sauce to the top of the cucumber during assembly. For chile-head sensibilities, I also used dried powdered red savina habanero flakes as well as adding a slice of fresh habanero to the filling of each roll.