Smoked salmon rolls

1. Remove crusts from pumpernickle.
2. Cover each slice with smoked-salmon cream cheese.
3. Sprinkle with green onion.
4. Starting at long side, tightly roll up 1 slice into a log. Then, wrap remaining slice around first roll, matching seams.
5. Cover snugly with plastic wrap.
6. Refrigerate for at least 30 minutes or overnight.
7. Slice into ½-inch rounds.
8. Each roll makes 8 pieces.