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Smoked Salmon Pinwheels

Tasty Smoked Salmon Pinwheels for a Chic Brunch Treat

These Smoked Salmon Pinwheels are a stunning low-carb keto appetizer, quick to prepare, and gluten-free. Perfect for brunch or snacks!
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Prep Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 16 pinwheels
Course: Appetizers
Cuisine: American
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 8 oz cold smoked salmon Nova Lox recommended
  • 8 oz 1/3 less fat cream cheese Dairy-free option available
  • 1 medium cucumber cut into matchsticks
  • 1/4 cup finely chopped red onion chives can be used as a substitute
  • 2 tbsp capers drained; substitute with finely chopped olives if necessary
  • 1 medium lemon sliced thin; lime can be swapped
For Serving
  • 1 tbsp fresh dill optional, for garnish
  • 16 pieces toothpicks for serving

Equipment

  • sharp knife
  • Plastic Wrap
  • Spatula

Method
 

Preparation Steps
  1. Prepare a large, clean workspace and lay out a piece of plastic wrap, about 12 inches long.
  2. Arrange the smoked salmon in an overlapping rectangle, approximately 6 inches wide and 12 inches long.
  3. Spread the cream cheese evenly over the salmon rectangle, ensuring it covers all areas.
  4. Line the matchstick-cut cucumbers along one long edge of the salmon rectangle.
  5. Roll the salmon tightly away from you using the plastic wrap to guide the roll.
  6. Wrap the roll tightly in plastic wrap and refrigerate for at least 30 minutes.
  7. Once chilled, remove the roll from the fridge and unwrap it. Slice into 16 half-inch thick slices.
  8. Arrange the pinwheels on a platter and sprinkle with chopped red onion and capers. Serve with thin lemon slices.

Nutrition

Serving: 1pinwheelCalories: 70kcalCarbohydrates: 2gProtein: 8gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 24mgSodium: 390mgPotassium: 90mgSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

Best enjoyed cold; can be made a day in advance. Store tightly wrapped in the fridge for up to 3 days or in the freezer for up to 2 months.

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