Smoked Salmon Pinwheels
12 Ounces of Cream Cheese, Softened
1 1/2 Tablespoons Fresh Lemon Juice
3 Tablespoons Diced Red Onion
1/2 Tablespoons Chopped Parsley (Dried or Fresh)
Fresh dill springs for decoration
20 ounce package of sliced smoked salmon
Combine the cream cheese, lemon juice, red onion, and parsley 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 and roll up like a jellyroll.
Refrigerate for at least 1 hour to firm, then cut into 1/2-inch slices. (I usually refrigerate overnight for best results). If my knife gets a little gummy when slicing the roll, I run it under some hot water and clean it off, then start slicing again.
Put a small spring of fresh dill on top for decoration. You’ll get two 12 inch rolls from this recipe, which is about 48 appetizers (more or less depending on how thick or thin you slice the rolls).
Recipe by Karen Trosino