Smoked Salmon Pinwheels


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Serves | Prep Time | Cook Time

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Ingredients You'll Need

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
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.


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