Lox Pinwheels with Caper Cream Cheese and Everything Bagel Seasoning
My all time favorite breakfast is lox and cream cheese on bagels. I always feel a wee bit fancy eating lox and cream cheese on bagels. This recipe for Lox Pinwheels with Caper Cream Cheese is almost like the real thing, but bite size, and without carbs!
I came up with these trying to figure out an appetizer to make for Thanksgiving. However, these mamma jammas can be made at all times of the year. Lox & cream cheese is always in season! If you are asking yourself, "What the heck is lox?" It is smoked salmon, and it is delicious!
Health Benefits of Salmon
There are several reasons why you should incorporate more salmon into your diet. It is high in:
- Omega 3 Fatty Acids
- Protein
- Potassium!
This article at healthline.com written by Franziska Spritzler offers more health benefits for eating salmon.
Caper Cream Cheese
The key here is whipped cream cheese. Whipped cream cheese is lighter, easier to mix, and easier to spread. Just toss all the Caper Cream Cheese ingredients in a bowl and stir together.
- Whipped Cream Cheese
- Capers
- Lemon Juice & Zest
- Garlic
- Dill
Everything (but the) Bagel
Everything Bagel seasoning is one of the greatest blends on the spice shelves! It’s bagel flavor without the carbs. However, there is a lot of salt in the ready to go mix. It’s easy to make with less or no salt. Just mix these ingredients together and keep them in a jar.
- 2 Tbs Poppy Seeds
- 1 Tbs White Sesame Seeds
- 1 Tbs Black Sesame Seeds
- 1 Tbs + 1 tsp dried Garlic
- 1 Tbs + 1 tsp dried Onion
- 1/2 tsp sea salt (optional)
Roll delightful Goat Cheese Balls in this Everything Bagel seasoning too.
Assembly of the Pinwheels
These Lox Pinwheels with Caper Cream Cheese are relatively easy to make.
Salmon Slab
To start, lay out a large piece of plastic wrap on your work surface. Start piecing the salmon slices together like a puzzle to form a large rectangle salmon slab.
Place another piece of plastic wrap over the salmon slab. Take a meat mallet (or rolling pin), and lightly hammer the salmon, pressing it into each other to solidify the slab, and making sure the salmon is of even thickness.
Take the top piece of plastic wrap off. If needed, trim up the rectangular slab making the sides a bit more even.
Spread on the Caper Cream Cheese
Mix together all the ingredients of the caper cream cheese.
Spread a layer of the caper cream cheese on top of the salmon, leaving about a 1/2 inch along the perimeter of the salmon without any cream cheese. Doing so will help with excess cream cheese squishing out while rolling.
Roll it Up
Roll these bad boys up “jelly roll” style.
I’ve worked in bakeries for many years, and have rolled up my share of jelly rolls. (Does anyone still eat jelly rolls?) Rolling “jelly roll” style isn’t not too hard, as long as you have plastic wrap, wax paper, or something of the like to help you.
Grab the top of the plastic wrap with both hands. Slowly start pulling the plastic wrap towards you and down, making sure the salmon is rolling up tightly as you pull.
When first starting to roll, you may have to tuck the salmon to ensure it is separating from the plastic wrap. Adjust your hands on the plastic wrap to make sure it is all rolling up evenly. See video below.
Chill the Salmon Roll
Once you have it rolled up, wrap it in the plastic, and transfer to a baking sheet. Next, place the baking sheet in the refrigerator for at least a few hours or more. This allows the salmon to get real cold, making it easier to cut.
Ready to Serve
When ready to serve, carefully take off plastic wrap by rolling the salmon log off the wrap. Sprinkle the Everything Bagel Seasoning all over the salmon roll.
With a sharp, thin blade knife trim off the uneven ends. Cut log into 1″ to 1-1/2″ pieces. Wipe your blade off every few cuts for a clean cut. Place on serving platter, and enjoy!
More Appetizer Recipes
Shrimp Cocktail with Zippy Greek Yogurt Sauce
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Lox Pinwheels with Caper Cream Cheese and Everything Bagel Seasoning
You can’t go wrong with caper cream cheese and everything bagel seasoning paired with smoked salmon! Roll these up for your next get together.
Equipment
- plastic wrap
Ingredients
- 8 oz Smoked Salmon preferably wild caught, pre-sliced with no preservatives or artificial colors,
- 3/4 cup Whipped Cream Cheese Philadelphia brand is best.
- 1 tbs Capers chopped
- 1 tsp Lemon Zest
- 2 tsp Lemon Juice
- 1/2 tsp granulated garlic or garlic powder
- 1 tsp Fresh Dill chopped (1/4 tsp dried)
- 1/4 cup Everything Bagel Seasoning
Instructions
- Make the caper cream cheese. In a medium mixing bowl, mix together: cream cheese, capers, lemon zest & lemon juice, garlic, and dill. This needs to be spreadable, if it’s still pretty thick and hard to spread, add more lemon juice. Set aside.
- Make the Smoked Salmon slab. Place a large sheet of plastic wrap on your work surface. Start piecing the salmon slices together on the plastic wrap to form a large slab of salmon, in the shape of a rectangle. Once you have placed all of the salmon closely together, place another piece of plastic wrap over the salmon slab. Take a meat mallet (or rolling pin), and lightly hammer the salmon, pressing it into each other to solidify the slab, and making sure the salmon is of even thickness.
- Take the top piece of plastic wrap off. If needed, trim up the rectangular slab making the sides a bit more even.
- Spread a layer of the caper cream cheese on top of the salmon, leaving about a 1/2 inch along the perimeter of the salmon without any sauce. You don’t want too much, where it would squish out the sides, but you want enough to cover the salmon.
- Time to roll it up. Grab the top of the plastic wrap with both hands. Slowly start pulling the plastic wrap towards you and down, making sure the salmon is rolling up tightly as you pull. You may have to tuck the salmon once you first start rolling to make sure it is separating from the plastic wrap. Adjust your hands on the plastic wrap to make sure it is all rolling up evenly. See video above.
- Once you have it rolled up, keep it in the plastic and transfer to a baking sheet. Place the baking sheet in the refrigerator for at least a few hours or more. This allows the salmon to get real cold, making it easier to cut.
- When ready to serve, carefully take off plastic wrap by rolling the salmon log off the wrap. Sprinkle the Everything Bagel Seasoning all over the salmon roll.
- With a sharp, thin blade knife trim off the uneven ends. Cut log into 1″ to 1-1/2″ pieces. Wipe your blade off every few cuts for a clean cut. Place on serving platter, and enjoy!
Video
Notes
The salmon log can be made the day before. Don’t cut until ready to serve.
By making your own Everything Bagel Seasoning, you can lower the amount of salt.
Nutrition
Calories: 145kcalCarbohydrates: 2gProtein: 9gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 37mgSodium: 1224mgPotassium: 109mgFiber: 1gSugar: 1gVitamin A: 417IUVitamin C: 1mgCalcium: 33mgIron: 1mg
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