Smoked Salmon Pinwheels
qui
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
  • 2 tablespoons small capers, drained
  • 1 seedless cucumber, with peel, sliced into rounds the size of crackers
DIRECTIONS
  1. Combine the cream cheese, lemon juice, red onion, and basil in a bowl until completely blended.
  2. 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.)
  3. Spread a thin layer of the cream cheese mixture on the salmon, sprinkle with the capers, and roll up like a jellyroll.
  4. Refrigerate for 1 hour to firm, then cut into 1/2-inch slices. Place each pinwheel atop a cucumber round to serve.