Smoked Salmon Pinwheels

Smoked Salmon Pinwheels

These elegant smoked salmon pinwheels are perfect if you want to enjoy lox without the bagels for a low-carb, keto appetizer, also great for breakfast or brunch!

This recipe is perfect to make ahead for a party, keep them refrigerated until ready to serve as they hold up best when chilled. You can make them a day ahead, I think they would also be wonderful with fresh dill.


  • 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


  • Lay a large piece of plastic wrap on a work surface.
  • Arrange the slices of salmon in an overlapping fashion to create a rectangle about 6 inches wide by 12 inches long, with one of the longest sides facing you.
  • Gently spread the cream cheese over the salmon trying not to dislodge any of the pieces. Lay the cucumber along one side of the rectangle about 1/2 inch from the edge.
  • Using the plastic wrap to guide you, roll the salmon up tightly around the cucumber sticks. Refrigerate until firm at least 30 minutes.
  • Using a sharp knife, cut the roll into 16 1/2-inch thick slices.
  • Sprinkle with red onion and capers and serve with lemon slices.

This is easy and yummy. I shredded a carrot, cored a chopped a tomato, to add to the cream cheese (plus S&P). This added more veg and made the cream cheese easier to spread!

- Miami Food Network -

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