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Smoked Salmon Pinwheels

Lox and cream cheese are a classic breakfast combination. You will be especially pleased to find how easy it is to prepare these bite-size gems and how delicious they are to eat.


4 ounces cream cheese, at room temperature
2 teaspoons capers, rinsed and drained
2 tablespoons minced fresh chives
⅛ teaspoon freshly ground pepper
1 tablespoon minced fresh dill (or 1 teaspoon dried dill weed)
6 ounces thinly sliced smoked salmon (lox)


Serves: 6


Combine the cream cheese, chives, dill, capers, and pepper in a small bowl and mix until well blended.

Place a slice of smoked salmon on a work surface and spread a thin layer of the cream cheese mixture over it. Starting with the short end, roll the salmon up tightly. Repeat this process with the remaining smoked salmon and cream cheese filling. Trim the edges and cut each roll into ½ -inch thick slices. The pinwheels can be served immediately or refrigerated, covered, for several hours or overnight. Garnish each pinwheel with a small sprig of fresh dill or parsley, if desired.

EACH SERVING PROVIDES:- 1g carbohydrates, 100 calories, 7g protein, 8g fat, 0g dietary fiber, 313mg sodium, 27mg cholesterol

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