Still no damn camera. Just as well for the time being since I also really should get a book on food photography. :-D
Another from the cooking school weekend at the Sanderling Inn last spring. It’s a great little appetizer, easy as all get out to make.
– 8 oz cream cheese
– 2 T chives
– 1 T lemon juice
Salt & Pepper
– 1# smoked salmon
– Sliced cukes or crackers
Mix the cream cheese, chives, lemon juice and salt & pepper. (It occured to me you could probably also use the chive cream cheese that is available.) Spread the cream cheese mix on the salmon and roll up. Wrap tightly in cling film and put in the freezer for 1-4 hours to get firmed up. When ready to serve, slice and serve on the cucumbers or crackers. The freezing makes them very easy to slice up, and once sliced, they will be thawed in just a few minutes.
Couple mistakes I made: Accidentally bought pre-sliced smoked salmon rather than just a single filet. Had to frankenstein things together a bit and it made it a little more challenging getting the cream cheese spread out. Second, I sliced off too many… More than we could eat in one night. There is still another half in the freezer, I’ll just be slicing off only 3 or 4. They do freeze pretty well.
Assuming 16 pinwheels, 1 pinwheel = 1 serving
Per Serving (excluding unknown items): 86 Calories; 6g Fat (65.0% calories from fat); 6g Protein; 1g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 265mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.
