Smoked Salmon Cones
	800 g    smoked salmon slices   300 ml    cream   125 g    cream cheese   50 g    pistachios, toasted, chopped finely   2 Tbs    chives, fresh, finely chopped     1 Blend or process 100g of the salmon until chopped finely. 2 Add cream and cheese; process until smooth. Transfer mixture to medium bowl; stir in nuts and chives. Refrigerate until firm. 3 Halve remaining salmon slices width-ways; place one spinach leaf on each salmon slice, top with 1 teaspoon of the cheese mixture. Roll each into small cone to enclose filling. 4 Place cones on serving tray, cover; refrigerate 2 hours.   Servings: 24 Yield: 48 cones   Copyright © 2006, The Gourmet Saint