Salmon Mousse Pinwheels
These salmon mousse pinwheels, made with pumpernickel bread, smoked salmon, and a creamy smoked salmon mousse are an elegant and impressive canapé or tea sandwich.
Ingredients
For the salmon mousse
- 4 ounces cream cheese, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 1 tablespoon minced chives
- 1 tablespoon prepared horseradish
- 4 ounces smoked salmon
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon ground white pepper
- 1 tablespoon drained capers, (optional)
For the pinwheel sandwich
- 12 slices dark wheat or pumpernickel bread, crusts removed
- 2 ounces smoked salmon, cut into thin strips
Instructions
Make the salmon mousse
- In a food processor, combine the cream cheese, butter, chives, horseradish, salmon, lemon juice, and pepper and process for 20 to 30 seconds, or until smooth.
- Stir in the capers, if using. Cover and refrigerate for up to 2 days; bring to room temperature before using.
Make the pinwheel sandwiches
- Not long before serving, place the bread slices on your work surface and flatten with a rolling pin.
- Spread the salmon mousse on 1 side of each slice and arrange the smoked salmon on top. Roll up the bread and place it, seam side down, on a platter. Cover with a damp tea towel or paper towels and refrigerate until ready to serve and up to a couple hours.
- Serve the salmon pinwheels whole or cut each in half on a diagonal and serve angled side up.
Nutrition
Serving: 1pinwheel | Calories: 139kcal | Carbohydrates: 19g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 308mg | Fiber: 2g | Sugar: 6g