Smoked Salmon Pinwheels
In the old days, I would go out to the buffets and eat my weight in smoked salmon! I especially liked it served traditionally, with capers[, cream cheese and onions. The only problem was that the capers and onions always fell off the fork when I tried to eat it all together. This recipe combines all my favorite ingredients in an easy-to-make and easy-to-serve party appetizer!]
- 8 ounces cream cheese, softened
- 1 tablespoon fresh lemon juice
- 2 tablespoons diced red onion
- 1 tablespoon chopped fresh basil leaves
- 8 ounces sliced smoked salmon (we recommend Nova, but you make use the saltier lox)
- 2 tablespoons small capers, drained
- 1 seedless cucumber, with peel, sliced into rounds the size of crackers
Combine the cream cheese, lemon juice, red onion, and basil in a bowl until completely blended.
On a piece of waxed paper, arrange the smoked salmon slices in a rectangle about 3 inches wide and 12 inches long, slightly overlapping each piece. (If the salmon slices are cut irregularly, simply piece them together like a puzzle.)
Spread a thin layer of the cream cheese mixture on the salmon, sprinkle with the capers, and roll up like a jellyroll.
Refrigerate for 1 hour to firm, then cut into 1/2-inch slices. Place each pinwheel atop a cucumber round to serve.
More Recipes and Ideas:
Irish Smoked Salmon on Brown Bread Crostini with Hard-Cooked Egg Aioli, Smoked Salmon Pizza (a la Wolfgang), Hot Smoked Salmon with Salad of Apples, Dried Cherries, Hazelnuts and Greens and Apple Cider Vinaigrette, Cod Recipes, Swordfish Recipes, Tilapia, Salmon Salad Recipes, Bass, Baked Salmon Recipes