Salmon rolls

Bring the cream cheese to room temperature and mix well with oregano, garlic powder, parsley and paprika powder (mixture needs no salt).

Place 2 pieces aluminium foil on a work area.

Make on both pieces foil salmon rectangles of about 15 cm wide and 25 à 30 cm long. Spread both salmon rectangles with the cheese mixture .

Roll, using the foil, the salmon lenghtwise and close the ends of the foil well .

Place the rolls for at least an hour in the freezer to firm (keep the rolls in the freezer for a maximum of 2 months, place before cutting 30 minutes in the fridge).

Cut the rolls in slices of 1 cm and serve at room temperature.