These elegant smoked salmon pinwheels are perfect if you want to enjoy lox without the bagels for a low-carb, keto appetizer, also great for breakfast or brunch!
Smoked Salmon Pinwheels
I love smoked salmon, especially Nova Lox with cream cheese so this appetizer has my name all over it! A few other smoked salmon, it’s a must when I set up a Bagel Bar for brunch, and in recipes like this Breakfast Omelet with Lox, and Avocado Egg Salad Toast with Lox.
This recipe is from the Everyday Ketogenic Cookbook (affil link) by Carolyn Ketchum. A fabulous cookbook and a great resource for anyone wanting to live a Ketogenic lifestyle.
This recipe is perfect to make ahead for a party, keep them refrigerated until ready to serve as they hold up best when chilled. You can make them a day ahead, I think they would also be wonderful with fresh dill.
Smoked Salmon Pinwheels
Ingredients
- 8 ounces thinly sliced cold smoked salmon, I like Nova Lox
- 4 ounces 1/3 less fat cream cheese
- 1/4 medium cucumber, cut into matchsticks
- 2 tablespoons finely chopped red onion
- 2 tablespoons capers, drained
- 1/2 lemon, sliced thin
Instructions
- Lay a large piece of plastic wrap on a work surface.
- Arrange the slices of salmon in an overlapping fashion to create a rectangle about 6 inches wide by 12 inches long, with one of the longest sides facing you.
- Gently spread the cream cheese over the salmon trying not to dislodge any of the pieces. Lay the cucumber along one side of the rectangle about 1/2 inch from the edge.
- Using the plastic wrap to guide you, roll the salmon up tightly around the cucumber sticks. Refrigerate until firm at least 30 minutes.
- Using a sharp knife, cut the roll into 16 1/2-inch thick slices.
- Sprinkle with red onion and capers and serve with lemon slices.
