Smoked Salmon Spirals
- Preparing Time: -
- Total Time: -
- Served Person: Serves 12
- lemon slices
- 1/2 teaspoon grated lemon peel
- cucumber slices
- 1 1/2 teaspoons dijon mustard
- 2 teaspoons drained capers
- fresh dill sprigs
- 1 daikon (japanese white radish), peeled
- 4 ounces cream cheese, room temperature
- 1 tablespoon fresh dill, finely chopped or 1 teaspoon dried dillweed
- 1 tablespoon finely chopped fresh italian parsley
- 1/8 teaspoon cracked pepper
- 4 ounces sliced smoked salmon, cut into 1-inch-wide strips
- Carbohydrate 2 g(1%)
- Cholesterol 13 mg(4%)
- Fat 4 g(6%)
- Fiber 1 g(2%)
- Protein 3 g(5%)
- Saturated Fat 2 g(10%)
- Sodium 120 mg(5%)
- Calories 49
Preparation Using vegetable peeler, cut off thin 8x1-inch strips down length of daikon. Mix cream cheese, dill, parsley, capers, mustard, lemon peel and pepper in small bowl. Spread about 1 1/2 teaspoons mixture on 1 side of each radish strip. Top with salmon. Roll up tightly. Arrange spiral side up on platter. Garnish with cucumber, dill and lemon.
Preparation Using vegetable peeler, cut off thin 8x1-inch strips down length of daikon. Mix cream cheese, dill, parsley, capers, mustard, lemon peel and pepper in small bowl. Spread about 1 1/2 teaspoons mixture on 1 side of each radish strip. Top with salmon. Roll up tightly. Arrange spiral side up on platter. Garnish with cucumber, dill and lemon.
