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A takeoff on my favorite sushi roll with the bonus of an amazing and sharp presentation. Yield: 10 bundles
4 ounces cream cheese
1 tablespoon butter
1/4 cup milk
1/4 teaspoon Pereg Garlic Powder
4 cucumbers (about 4 inches long each), each cut into 10 spears
10 slices lox (2 inches each)
Place cream cheese and butter in a small saucepan over low heat. Cook for about 10 minutes, stirring occasionally. Add milk and garlic and simmer three more minutes. Let cool to room temperature.
Take four cucumber spears and wrap a piece of lox around them, creating a bundle. Place the bundles on a cookie sheet, seam-side down. Stir the cheese sauce and drizzle over bundles. Refrigerate until ready to serve.
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