One 8-ounce package sliced high-quality smoked salmon
1 bunch curly parsley, finely chopped
1 bunch chives, finely chopped
1 bunch thyme, finely chopped
Mix the cream cheese, milk and pepper in a small bowl with a wooden spoon until smooth. Lay out the salmon slices and spread a thin layer of cream cheese mixture onto each. Carefully roll up into spirals, cutting the rolls in half if long. Combine the parsley, chives and thyme on a small plate. Dip one end of each salmon roll into the herb mixture and arrange on a serving platter herb-side up. Serve at room temperature.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.