Ingredients
12 oz (340g) cream cheese, softened
2 tbsp chopped fresh dill
2 tbsp rinsed and minced capers
1 tbsp fresh lemon juice
1/2 tsp black pepper
12 oz (340g) thinly sliced smoked salmon (non-pork, non-alcohol labeled)
1 sheet of plastic wrap (for rolling)
Instructions
1. In a bowl, combine cream cheese, dill, capers, lemon juice, and pepper until smooth.
2. On a large sheet of plastic wrap, spread the cream cheese mixture into an even 8×4 inch rectangle.
3. Layer the salmon slices over the cream cheese, leaving 1 inch around the edges.
4. Roll the plastic wrap tightly into a log, then chill for 30 minutes.
5. Unroll carefully, cut into 12 equal pinwheels, and serve chilled.
Notes
Use canned wild salmon if fresh smoked salmon is unavailable. Store leftovers in an airtight container in the fridge for up to 3 days. For an extra touch, garnish with additional dill and lemon zest before serving.
- Prep Time: 15
- Category: Breakfast & Snacks
- Method: No-Cook
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 pinwheel
- Calories: 120
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 2g
- Fiber: 0.3g
- Protein: 6g
- Cholesterol: 30mg