Serve these stylish smoked salmon pinwheels at your next dinner party. They are easy to make and go great with a cheese and cracker platter.
Here’s the deal, dinner parties can be stressful and demand a good amount of your time. You can’t just throw leftovers on the table or tell your friends to scrounge through the fridge. I mean, you can do that with your kids or spouse. I think. Am I the only one?
Well, you certainly can’t do it with your guests.
You gotta please the crowd but you don’t want to lose your sanity by making the party planning stressful.
The best tip is to plan the party menu with some items that you make in advance.
Enter, smoked salmon pinwheels! These little party pleasers are a big hit. They look festive and taste fantastic. The best part is that you can make them three days in advance and even longer if you freeze them.
That’s right, if you want to make them three weeks in advance then just stick them in the freezer until the party. Pull them out the day before the party and you will have some show-stopping appetizers with minimal effort.
How to make smoked salmon pinwheels
Make the filling
Make a log
Chill and slice
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Watch our video and see how easy it is to make smoked salmon pinwheels.
- 3 ounces cream cheese, softened
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives or scallions
- 1 teaspoon lemon zest
- 8 to 10 ounces cold-smoked salmon (see notes)
- Place the cream cheese, lemon juice, and salt in a bow. Beat well with a mixer until smooth and fluffy, Fold in the dill, chives, and lemon zest.
- Lay a 10-inch long piece of plastic wrap on the counter. Spread slices of the smoked salmon on the plastic wrap. Arrange them in a rectangle about 8 inches long and 4 inches wide. Make sure the slices are slightly overlapping and press them down so they stick together.
- Spread a layer of the cream cheese mixture over the salmon.
- Starting at the long end, roll up the salmon into a log. Use the plastic wrap to get the roll started but peal the plastic away from the salmon as you roll. The plastic should stay on the outside of the log.
- Now wrap the log up in the plastic wrap and refrigerate for about an hour.
- Transfer the roll to a cutting board, remove the plastic wrap and slice into 1/2-inch slices.
- Use cold smoked salmon to make this appetizer. Hot smoked salmon is drier and will not roll up into a log.
- After rolling the appetizer into a log, you can freeze it for up to three months. When you are ready to serve it, allow it to partially thaw before slicing.
Amount Per ServingCalories 41 Total Fat 2.7g Saturated Fat 1.4g Cholesterol 10mg Sodium 406mg Carbohydrates 0.5g Fiber 0.1g Protein 4g