Smoked Salmon Pinwheels

Written by 
The Canyon Ranch Kitchen
Updated on: 
October 22, 2012

Nutrition Information (per serving)

calories 
50
protein 
3 g
sodium 
74 mg
carbohydrates 
1 g
fat 
4 g
fiber  
0 g
cholesterol 
8 mg
Servings 
12
Ingredients 

3 Tbsp chopped, toasted walnuts
¼ cup low fat cream cheese
4 oz smoked salmon
Pinch sea salt
Pinch freshly ground black pepper

Instructions 
  1. 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.
  2. Lay smoked salmon on an approximately 8x5-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.
  3. 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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.