Recipe courtesy of George Stella

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!
  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 5 min
  • Inactive: 1 hr
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

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

Directions

  1. Combine the cream cheese, lemon juice, red onion, and basil in a bowl until completely blended.
  2. 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.)
  3. Spread a thin layer of the cream cheese mixture on the salmon, sprinkle with the capers, and roll up like a jellyroll.
  4. 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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