Smoked Salmon Pinwheels
These elegant smoked salmon pinwheels are perfect if you want to enjoy lox without the bagels for a low-carb, keto appetizer.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 2 tablespoons capers drained
- 2 tablespoons finely chopped red onion
- 8 ounces thinly sliced cold smoked salmon (i like nova lox
- 4 ounces 1/3 less fat cream cheese
- 1/4 medium cucumber cut into matchsticks
- 1/2 lemon sliced thin
- Carbohydrate 3.02065124951281 g
- Cholesterol 0 mg
- Fat 0.105486250009677 g
- Fiber 0.990474979741986 g
- Protein 0.466198749975521 g
- Saturated Fat 0.0253158750017003 g
- Serving Size 1 1 serving (129g)
- Sodium 128.525750054409 mg
- Sugar 2.03017626977082 g
- Trans Fat 0.0417350000030636 g
- Calories 9 calories
Lay a large piece of plastic wrap on a work surface.Arrange the slices of salmon in an overlapping fashion to create a rectangle about 6 inches wide by 12 inches long, with one of the longest sides facing you.Gently spread the cream cheese over the salmon trying not to dislodge any of the pieces. Lay the cucumber along one side of the rectangle about 1/2 inch from the edge.Using the plastic wrap to guide you, roll the salmon up tightly around the cucumber sticks. Refrigerate until firm at least 30 minutes.Using a sharp knife, cut the roll into 16 1/2-inch thick slices.Sprinkle with red onion and capers and serve with lemon slices.
