Salmon Pinwheels

Tools

By Lisa May

Story Created: Aug 14, 2008 at 10:08 AM CST

Story Updated: Aug 14, 2008 at 10:08 AM CST

Ingredients

16 bite-sized sandwiches
From the five-part series "A Taste of Edmonton: The Festival City"

4 ounces cream cheese, softened
1 tablespoon lemon juice
2 teaspoons chopped fresh thyme
1/8 teaspoon salt
1/8 teaspoon black pepper
8 slices marbled rye bread
1 (4-ounce) package sliced smoked salmon, each slice cut in half

Directions

In a medium bowl, combine the cream cheese, lemon juice, thyme, salt, and pepper; mix well and set aside.

Cut crusts off bread and gently flatten each slice with the palm of your hand.

Gently spread half the cream cheese mixture over the bread slices. Layer smoked salmon over cream cheese, cutting salmon in half again, if necessary. Spread remaining cream cheese mixture over salmon.

Roll up jellyroll-style then cut in half. Cover until ready to serve.

Recipe courtesy of and adapted from Fairmont McDonald Hotel

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