Shelly's Recipe

SMOKED SALMON PINWHEELS

Category: Roll Ups / Pinwheels

8 oz cream cheese, at room temperature
4 tbsp butter, at room temperature
8 oz smoked salmon
3 tbsp lemon juice
4 tbsp drained capers
6 tbsp fresh dill
1 loaf thinly sliced soft black bread (about 24 slices), crusts removed

Process cream cheese, butter, smoked salmon, lemon juice, capers, 4 tbsp 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 tbsp 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 tbsp dill. Serve.

Makes 48 pieces

Make-Ahead Note: The cream cheese and salmon spread can be refrigerated for up to 2 days. After preparing the pinwheels, refrigerate them until ready to serve, no more than 3 hours.