COOK IT.
01
Combine whipped cream cheese, lemon juice, wasabi paste, salt and pepper in a medium glass bowl.
02
Lay slices of smoked salmon on a flat surface and gently spread with wasabi cream cheese.
03
Top with a few leaves of baby arugula and carefully roll up to enclose wasabi cream and arugula leaves.
04
Cover with plastic wrap and chill for 30 minutes. To serve, stand smoked salmon rolls on end on a simple platter, garnished with thinly sliced lemon.