Name: Smoked Salmon Pinwheels
Yield: Makes 48 pieces
Ingredients: 8 ounces cream cheese, at room temperature; 4 tablespoons butter, at room temperature; 8 ounces smoked salmon; 3 tablespoons lemon juice; 4 tablespoons drained capers; 6 tablespoons fresh dill; Salt and pepper; 1 loaf thinly sliced soft black bread (about 24 slices), crusts removed

Why This Recipe Works

This Smoked Salmon Pinwheels recipe combines smoked salmon and its traditional accompaniments into an attractive pinwheel canapé. We bought smoked salmon for this recipe, not lox; the latter has a milder, much saltier flavor. Blending butter and cream cheese for the base of the filling makes the pinwheels firm enough to be cleanly sliced. The briny bite of capers and the tartness of lemon juice cut through and accent the richness of the smoked salmon.

Before You Begin

The cream cheese and salmon spread can be refrigerated for up to two days. After preparing the pinwheels, refrigerate them until ready to serve, no more than 3 hours.

Instructions

Process cream cheese, butter, smoked salmon, lemon juice, capers, 4 tablespoons dill, and salt and pepper to taste in food processor until smooth.

Use rolling pin to roll bread slices flat on both sides. Spread 1 tablespoon salmon mixture over each slice of bread. Roll into tight cigar shape and slice in half diagonally. Transfer to platter and place angled side up. Garnish with remaining 2 tablespoons dill. Serve.