Smoked Salmon Pinwheels

1. 1

   Combine the cream cheese, lemon juice, red onion, and basil in a bowl until completely blended.

2. 2

   On a piece of waxed paper, arrange the smoked salmon slices in a rectangle about 3 inches wide and 12 inches long, slightly overlapping each piece.

3. 3

   (If the salmon slices are cut irregularly, simply piece them together like a puzzle.)

4. 4

   Spread a thin layer of the cream cheese mixture on the salmon, sprinkle with the capers, and roll up like a jellyroll.

5. 5

   Refrigerate for 1 hour to firm, then cut into 1/2-inch slices.

6. 6

   Place each pinwheel atop a cucumber round to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.