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Smoked Salmon Pinwheels

Horseradish cream cheese and fresh dill add sensational flavor to rich smoked salmon wrapped in soft sandwich bread.

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20 - 20 serving

Total Time

Prep Time


  • 1/2 c. whipped cream cheese
  • 2 tbsp. cream-style horseradish
  • 1 tbsp. chopped fresh dill
  • 5 large slices bread, from 1 (24 oz.) pkg. edges trimmed
  • 10 slices smoked salmon about 8 oz.
  • Dill sprigs optional


Combine cream cheese, horseradish, and dill. Using rolling pin, slightly flatten bread slices; dividing evenly, spread with horseradish mixture.  

Dividing evenly, top bread with smoked salmon, leaving about ½” border from end farthest from you. Starting with end nearest you, roll up each slice jellyroll style; place seam side down on surface. Cut each roll into 4 slices. If desired, garnish with dill sprigs.

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