The perfect appetizer for any occasion or holiday, Smoked Salmon Pinwheels are easy to prep in advance and slice right before serving. An impressive and tasty starter.
Prep Time10 minutesmins
Chilling Time1 dayd
Total Time10 minutesmins
Course: Appetizer
Cuisine: American
Keyword: salmon pinwheels, smoked salmon
Servings: 12
Calories: 117kcal
Author: Kellie
Cost: $15
Equipment
plastic wrap
Ingredients
12ouncessmoked salmonpresliced
For the filling:
10ouncescream cheesesoftened
3teaspoonscreamed horseradish
2teaspoonsfresh chopped dill
2small spring onionsfinely sliced
½lemonuse the juice and the zest
pepper to taste
Instructions
Combine all filling ingredients and add pepper to taste.
Arrange a large sheet of plastic wrap on a flat surface.
Evenly place the salmon slices beside each other on the plastic wrap. Make sure they overlap a tiny bit on all edges to get a nice salmon wrap
Wpread the cream cheese filling evenly over the salmon, leaving out an inch at the bottom
With the help of the plastic wrap carefully roll up the salmon from the top to the bottom. Try to wrap it as tight as possible
Wrap the plastic around it at the end and place in the fridge for at least 4 hours to help the filling to set and the rolls to stabilize
Take out of the fridge and cut into 1 inch rolls using a very sharp knife (a bread knife works well so you don't squash your salmon roll.)
Serve cold
Notes
You can substitute with frozen (same amount) or dried (1 teaspoon only)Usually salt isn´t necessary because the cream cheese is already slightly salty and the salmon will add a lot of saltiness tooDon’t cut the plastic wrap yet, cut it after you have placed the salmon on it and be sure to leave some overhang on one side to better close it after it has been rolled upDon't use much pressure to not deform the rolls too much. A bread knife is great for this if you don't have a very sharp knife