In a food processor fitted with the metal blade, finely chop green onions and dill. Add cream cheese, lemon juice and pepper and process until combined. Place a sheet of waxed paper on a work surface. Arrange salmon slices close together (or slightly overlapping) to form a 7x16 inch rectangle. Spread cream cheese mixture over salmon, covering it completely. Roll up as for a jelly roll, starting at a long side; lift the paper to help you roll. Tightly wrap the roll and refrigerate for several hours, or until firm enough to slice. (or over night) Slice, serve, and enjoy!
Source: unknown
Prepared by: Margo for the December 2000 meeting