Smoked Salmon Pinwheels
This recipe is great for entertaining!
1 cucumber, peeled and sliced
12 ounces cream cheese
8 ounces pre-sliced smoked salmon
2 teaspoon fresh dill
On a cutting board, place smoked salmon out flat. Should be a rectangular shape, depending on what type you've purchased.
In a mixing bowl, combine cream cheese and dill until smooth. Use an immersion blender or food processor if available.
Juice the half lemon and mix until combined.
Spread cream cheese mixture onto smoked salmon, evenly and generously. Make sure not to spread all the way out to the edges, keep a half-inch to an inch margin.
Roll smoked salmon, similarly to a sushi hand roll, so it creates a long roll.
Wrap in plastic wrap and keep refrigerated for 2 hours up until over night.
Slice half-inch portions and pair with a cucumber slice.
2 hours & 20 minutes