WEEKDAYS 1e|12c|p

Diane Henderiks' Smoked Salmon & Arugula Pinwheels

Recipe Courtesy Diane Henderiks
skill level
And easy recipe that looks impressively fancy!
  • 8 slices soft whole wheat bread
  • 1/3 cup reduced fat cream cheese (room temperature)
  • 1/4 cup capers
  • 6 ounces smoked salmon
  • Coarsely ground black pepper
  • 2 cups baby arugula
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    8 slices soft whole wheat bread
    Remove crust from bread and lay each slice out on work surface.
  • 2
    1/3 cup reduced fat cream cheese, room temperature
    Gently spread thin layer of cream cheese on each slice of bread.
  • 3
    1/4 cup capers
    Scatter 5 – 10 capers over cream cheese and lightly press down
  • 4
    6 ounces smoked salmon
    Place even layer of salmon over cream cheese and capers
  • 5
    Coarsely ground black pepper
    Sprinkle black pepper on salmon
  • 6
    2 cups baby arugula
    Place even layer of arugula on salmon
  • 7
    Gently roll bread to create a "log"
  • 8
    Place 4 "logs" seam side down on plastic wrap and seal tightly. Repeat.
  • 9
    Refrigerate for 30 minutes. Remove "logs" and slice into 4 pinwheels per slice of bread. Serve chilled.

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