Easy Smoked Salmon Pinwheels
These smoked salmon pinwheels have a soft, creamy filling with a hint to fresh dill and lemon. They are a great addition to a cheese and cracker tray. These party pleasers can be made in advance to save you time on the day of your dinner party.
Servings: 16 pieces
Ingredients
- 3 ounces cream cheese softened
- 2 tablespoons lemon juice
- ¼ 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Serving: 1 | Calories: 41kcal | Carbohydrates: 0.5g | Protein: 4g | Fat: 2.7g | Saturated Fat: 1.4g | Cholesterol: 10mg | Sodium: 406mg | Fiber: 0.1g
