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
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 292 calorie
- Total Fat
- 24 grams
- Saturated Fat
- 14 grams
- Carbohydrates
- 5 grams
- Dietary Fiber
- 1 grams
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
- 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.
