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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