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Smoked Salmon Pinwheels

From

October/November 2005

Smoked Salmon Pinwheels

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 sour cream and lemon juice cut through and accent the richness of the smoked salmon.

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.

Ingredients

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