A beautiful and elegant starter to have on the table when guests arrive, these are easy to prepare. Toothpicks are optional; you can also just seal the rolls with a firm hand. Make these up to six hours in advance, if you like, and store them, tightly covered, in the refrigerator. These are meant to be eaten in one bite from your hand.

　　

Ingredients

makes 12 roses

　　4 ounces Smoked Salmon (page 191), sliced as thinly as possible with as much surface area as possible

　　6 ounces chèvre-style goat cheese, at room temperature

　　1 bunch fresh chives, very thinly sliced

　　

Step 1

Lay the smoked salmon slices out, one at a time, on a cutting board. Cut each slice into 1 1/2 x 3-inch strips.

　　

Step 2

Spread 1 teaspoon of goat cheese down the center of each strip. Holding the strip at one end, roll it up on the diagonal, so you wind up with a cone shape. Use your fingers to coax the edges of the large end of the cone in an outward direction. The idea is for it to look like a rose.

　　

Step 3

Stick a toothpick crosswise through the base end of each “rose” if you feel you want to hold it together, or just present the roses without the toothpicks, making sure they are securely sealed so your guests can pick them up.

　　

Step 4

Arrange the roses on a platter. Before serving, sprinkle the sliced chives in the center for a nice splash of green color.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.