 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
In the old days, I would go out to the buffets and eat my weight in smoked salmon! I especially liked it served traditionally, with capers[, cream cheese and onions. The only problem was that the capers and onions always fell off the fork when I tried to eat it all together. This recipe combines all my favorite ingredients in an easy-to-make and easy-to-serve party appetizer!] 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 (we recommend nova, but you make use the saltier lox) |
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.
|
|