- Combine whipped cream cheese, lemon juice, wasabi paste, salt and pepper in a medium glass bowl.
- Lay slices of smoked salmon on a flat surface and gently spread with wasabi cream cheese.
- Top with a few leaves of baby arugula and carefully roll up to enclose wasabi cream and arugula leaves.
- Cover with plastic wrap and chill for 30 minutes. To serve, stand smoked salmon rolls on end on a simple platter, garnished with a thinly sliced lemon.
Recipe from Gathering Around The Grill Cookbook