Smoked Salmon Hors D'Oeuvres

1. Lay down a 18 x 12 inch piece of plastic wrap
2. overlap the smoked salmon (8 - 10 pieces or so) to form a rectangle about 12 x 8 inches
3. In a food processor put the remaining smoked salmon, mustard, cream cheese, and green onions.
4. Puree until smooth.
5. Spread on smoked salmon leaving about 1 inch on one long side of the salmon rectangle.
6. Roll up the smoked salmon into a tight log.
7. Refrigerate or freeze to let it firm up
8. When firm enough to cut, slice into even rounds, pop on top of a cracker
9. enjoy!