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Salmon Pinwheels




Source of Recipe


Mr. Food
Salmon Pinwheels
Air Date: 8/14/2008
16 bite-sized sandwiches
From the five-part series "A Taste of Edmonton: The Festival City"


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4 ounces cream cheese, softened
1 tablespoon lemon juice
2 teaspoons chopped fresh thyme
1/8 teaspoon salt
1/8 teaspoon black pepper
8 slices marbled rye bread
1 (4-ounce) package sliced smoked salmon, each slice cut in half
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In a medium bowl, combine the cream cheese, lemon juice, thyme, salt, and pepper; mix well and set aside.

Cut crusts off bread and gently flatten each slice with the palm of your hand.

Gently spread half the cream cheese mixture over the bread slices. Layer smoked salmon over cream cheese, cutting salmon in half again, if necessary. Spread remaining cream cheese mixture over salmon.

Roll up jellyroll-style then cut in half. Cover until ready to serve.