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!
Recipe courtesy of George Stella
Episode: Holiday Dinner
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1 hr 20 min
5 min
1 hr
15 min
4 servings

Nutrition Info



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.

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