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.
| 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 |
| | Table salt and ground black pepper |
| 1 | loaf thinly sliced soft black bread (about 24 slices), crusts removed |
1. Process cream cheese, butter, smoked salmon, lemon juice, capers, 4 tablespoons dill, and salt and pepper to taste in food processor until smooth.
2. 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.
Free Forum Hosting
Important Announcement
First 