These elegant Smoked Salmon Pinwheels are a delicious way to enjoy the flavors of lox without the bagels. Low-carb and keto-friendly, they make one of those easy appetizer recipes that feel both sophisticated and effortless, whether served at a party, brunch, or as a light breakfast option.
The combination of smoky salmon and creamy filling creates a rich yet refreshing bite that’s simple in presentation but full of flavor. Their beautiful spiral shape also makes them an eye-catching addition to any appetizer spread.
One of the best things about these pinwheels is how well they can be prepared in advance. They hold their shape and texture best when kept chilled, making them an ideal choice for entertaining without last-minute stress.
They can easily be made a day ahead and stored in the refrigerator until it’s time to serve. The flavors have a chance to meld as they rest, making them just as delicious—if not even better—the next day.
For an extra layer of freshness, a touch of fresh dill pairs beautifully with the smoked salmon and adds a bright, herbaceous finish to this elegant yet easy dish.
Smoked Salmon Pinwheels
These elegant Smoked Salmon Pinwheels are a delicious way to enjoy the flavors of lox without the bagels. Low-carb and keto-friendly, they make one of those easy appetizer recipes that feel both sophisticated and effortless, whether served at a party, brunch, or as a light breakfast option.
Ingredients
- 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
- 2 tablespoons finely chopped red onion
- 2 tablespoons capers, drained
- 1/2 lemon, sliced thin
Instructions
- Lay a large sheet of plastic wrap on a clean work surface.
- Arrange the salmon slices in slightly overlapping layers to form a rectangle approximately 6 x 12 inches, positioning one of the longer sides closest to you.
- Carefully spread the cream cheese evenly over the salmon, taking care not to shift the slices. Arrange the cucumber sticks in a line along the edge closest to you, leaving about 1/2 inch of space from the border.
- Using the plastic wrap to help guide and tighten the roll, carefully roll the salmon around the cucumber sticks until a compact log forms.
- Refrigerate the roll for at least 30 minutes, or until firm enough to slice easily.
- Using a sharp knife, cut the chilled roll into sixteen 1/2-inch thick pieces.
- Transfer the pinwheels to a serving platter, then garnish with red onion and capers. Serve with lemon slices on the side.
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