Smoked Salmon Pinwheels

Filled with cream cheese, capers and smoked salmon, these tasty bites will disappear in a flash.

Ingredients

• 1 (8 oz.) cont. cream cheese spread, at room temp.
• 2 oz. smoked salmon, chopped
• ¼ cup chopped red onion
• ¼ cup chopped fresh dill + sprigs
• 2 Tbs. drained capers, chopped
• 2 tsp. grated lemon zest
• 2 Tbs. lemon juice
• 8 slices pumpernickel bread

Instructions

1. In large bowl, mix cream cheese, smoked salmon, red onion, chopped dill, capers, lemon zest and juice. Trim crusts from bread. On surface, arrange bread in single layer. Using rolling pin, roll out bread to about ⅛” thickness. Cover to keep fresh.
2. Working with 1 slice at a time (keep remaining slices covered), spread bread with about 2 Tbs. salmon mixture; starting from short side, roll up jelly-roll style. Place seam side down on platter; cover with plastic. Chill until firm, at least 40 min.
3. Using serrated knife, cut each roll crosswise into 3 pieces. Cover; chill until ready to serve. Garnish with dill.