Makes 32

1 eight-ounce can hearts of palm, drained
8 ounces cream cheese, at room temperature
2 bunches dill (1 bunch finely chopped and 1 bunch for garnish)
Salt and white pepper, to taste
1 pound thinly sliced smoked salmon

Mix cream cheese, chopped dill, salt, and pepper. Spread cream cheese mixture 1/8-inch thick on salmon slices. Place 1 heart of palm on salmon slice and roll up. With sharp knife, cut into 1/2-inch pieces, and set on sides. Garnish each with sprig of dill.