MARK'S SALMON SPREAD

      Title: MARK'S SALMON SPREAD
  Categories: Chile-heads, Fish, Spreads
       Yield: 1 Servings
  
       8 oz Cream cheese
       1    Stalk celery -- minced
     1/2 c  Crushed walnuts
     1/2 c  Minced green onion
     1/2 ts Cayenne pepper
     1/2 ts Ground coriander
       1    Cucumber -- skinned and
            Sliced
            Thinly
       1 pk Wheatsworth crackers
            Juice of one lemon (no lame
            Bottled
            Stuff!)
            Fresh ground black pepper
      24    Three inch by one inch
         sl Smoked
            Salmon
       1 bn Fresh dill
  
   Mix cheese, celery, walnuts, green onion, lemon juice, cayenne and
   coriander until thoroughly combined. Obviously the heat can be
   adjusted to taste, but you don't want to overpower the other flavors,
   especially the salmon.  I figure if half your guests complain it's
   too hot, and half say it could have been hotter, it's about right.
   
   Place from  to 1 tsp. of the cheese mixture on the end of one of the
   salmon strips, sprinkle with black pepper, and roll up jellyroll
   style. These steps can be done a couple hours ahead of time, just
   cover with plastic wrap and refrigerate.
   
   To serve, arrange crackers on serving tray.  Top each one with a
   cucumber slice   Place a salmon roll on top of the cucumber slice and
   garnish with a sprig of dill. Serves 5 to 10 people depending on how
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