Instructions: In a small bowl blend cream cheese, onion, and Worcestershire sauce. Spread about 2 tablespoons of the cheese mixture over each slice of salmon. Roll up, jelly-roll fashion. Refrigerate until firm, about 1/2 hour. Cut each roll into 4 crosswise slices. Place each slice on a bread round. Garnish with sliced black olives or minced onion, if desired.

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