Salmon Rolls

For the salmon rolls, mix cream cheese with whipped cream and lemon juice until smooth. Soak the gelatine in cold water.

Heat in a saucepan until dripping wet. Stir in 3 tablespoons cream cheese, then stir into remaining cream cheese mixture. Fold horseradish and cut cress leaves into the mixture, season.

Lay out half of the salmon slices lengthwise, overlapping on plastic wrap. Spread half of cream cheese mixture on salmon, roll up from bottom to top.

Do the same with remaining salmon and filling. Wrap rolls in plastic wrap, let cool 2-3 hours.

Spread out the long-grain rice crackers. Slice salmon rolls, and place salmon rolls on crackers.

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