Retro: Smoked Salmon Pinwheels

I've really been on a pinwheel sandwich kick lately. 
Maybe I got carried away a little?
Nah.

These little sandwiches were ubiquitous at nearly every gathering where you served canapes and finger sandwiches along with teacakes and cookies when I was growing up.  Sometimes you knew what was inside and sometimes you didn't and sometimes they weren't all that tasty, but there were also times when your mouth got pleasantly surprised.

And these little pinwheels will make your mouth sing.  Maybe not in tune,  but sing they will.

I brought them to a gathering last weekend and they were a hit, as in every sandwich on the plate disappeared.

These might be kinda fun to bring to a Super Bowl party as well. 

Yield: about 36 pinwheelsAuthor: Sid's Sea Palm Cooking

Smoked Salmon Pinwheels

prep time: 10 MINScook time: 1 hourtotal time: 1 hours and 10 mins

ingredients:

8 oz, Cream Cheese, softened

6 oz. Smoked Salmon

1 tsp. Capers

zest from 1/2 lemon

1 teaspoon lemon juice

1/2 teaspoon dried dill

1 teaspoon minced shallot

2 tablespoons heavy cream

6-8 slices white bread, crusts removed

instructions:

Mix the cream cheese, salmon, capers, zest, lemon juice, dill, shallot and heavy cream together.  

Cut the crusts off of the bread and using a rolling pin, flatten the bread.  Spread the salmon filling equally on the bread and roll up.   Place on plate and cover with plastic wrap and place in refrigerator for at least one hour.  Just before serving, take out of the fridge and cut each roll into 5 pieces, each one about 1/2 inch thick. 

Serve

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