October 22, 2012
Nutrition Information (per serving)
3 Tbsp chopped, toasted walnuts
¼ cup low fat cream cheese
4 oz smoked salmon
Pinch sea salt
Pinch freshly ground black pepper
- In a food processor, pulse chopped walnuts and cream cheese until cheese is soft and spreadable. Add a teaspoon of water, if necessary, to reach desired consistency.
- Lay smoked salmon on an approximately 8×5-inch piece of plastic wrap. Spread or press cream cheese mixture evenly across the salmon. Sprinkle with salt and pepper. Starting directly in front of you, lift the edge of the plastic wrap to loosen the edge of the salmon, and roll the salmon into a pinwheel as tightly as possible, until completely round. Wrap the plastic wrap around the outside of the salmon roll when finished and place in freezer until solid, 45 minutes to 1 hour.
- When ready to serve, unwrap from plastic. Insert a bamboo skewer every half inch. Cut off ends and make a cut between each skewer, ending up with 12 salmon pinwheels.