Smoked Salmon Roll Appetizer sounds fancy, you might say. Well, they are, yet they are straightforward to make. Do not be intimidated. Give them a try!
SMOKED SALMON PINWHEELS
Make this elegant appetizer at your next gathering. All you need is a few ingredients rolled into one fantastic bite, presliced smoked salmon, cream cheese, wasabi paste, cucumber, and avocado match sticks. Be sure to make a double batch for your guest. They will go fast.
These Smoked Salmon Pinwheels are the perfect make-ahead appetizer, even a day ahead. Keep them in the refrigerator until ready to serve. There are so many variations you can make.
I think adding dill sprigs, pepper flakes, red onions, and what about capers? Just go with it. Make it your recipe for the occasion.
I love recipes like this. The add-ons are endless.
The whole recipe is leisurely.
I hope you will try making these Smoked Salmon Pinwheels for your next gathering.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR SMOKED SALMON PINWHEELS
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Smoked Salmon Pinwheels and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
WHAT YOU WILL NEED TO MAKE SMOKED SALMON ROLL PINWHEELS
Very sharp slicing knife
Presliced smoked salmon
Cream cheese
Wasabi paste
Cucumber
Avocado
Lemon juice
HOW TO MAKE SMOKED SALMON ROLL PINWHEELS
Mix all the ingredients for the cream cheese filling.
Lay a large piece of plastic wrap on the counter.
Position the salmon pieces evenly on the plastic wrap, forming a sheet of salmon, overlapping 1/4 inch to roll up easily.
Spread the cream cheese filling evenly across the salmon sheet, not disturbing the overlaps and leaving a 1-inch border at the end of the rolling.
Arrange the cucumber and avocado across the top of the salmon sheet.
Using the plastic wrap, lift at the top and roll up the salmon sheet into a roll.
Wrap a plastic wrap around the salmon roll and twist the ends to hold tight.
Place the salmon in the refrigerator for at least 4 hours or overnight to let it stabilize.
Before serving, remove from the refrigerator and slice into 1-inch pinwheels using a very sharp slicing knife.
Serve cold immediately.
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