Smoked Salmon Pinwheels Or Baguette Slices Recipes

Steps:

• Combine the cream cheese, lemon juice, red onion, and basil in a bowl until completely blended.
• On a piece of waxed paper, arrange the smoked salmon slices in a rectangle about 3 inches wide and 12 inches long, slightly overlapping each piece. (If the salmon slices are cut irregularly, simply piece them together like a puzzle.)
• Spread a thin layer of the cream cheese mixture on the salmon, sprinkle with the capers, and roll up like a jellyroll.
• Refrigerate for 1 hour to firm, then cut into 1/2-inch slices. Place each pinwheel atop a cucumber round to serve.

Steps:

• Directions for PINWHEELS:.
• Mix the cream cheese, lemon juice and red onion together.
• Spread the cream cheese mixture evenly onto the tortillas.
• Place a layer of smoked salmon across the middle of each tortilla.
• Sprinkle the capers along the salmon.
• Tightly roll each tortilla and wrap securely in plastic.
• Refrigerate for at least 2 hours before cutting into ¾ inch slices and serving.
• Directions for BAGUETTES:.
• Mix the cream cheese and lemon juice together.
• Spread the cream cheese mixture evenly onto the baguette slices.
• Top with smoked salmon and sprinkle the red onion and capers on top.

Steps:

• Olive Tapenade -- Chop up the olives both green and black very fine and mix with the olive oil, garlic, capers (also chopped), lemon zest, parsley and pepper (no salt needed) as the olives and capers are very salty. Mix and just refrigerate until ready to use.
• Creme Fraiche Sauce -- Mix the creme fraiche, lemon zest and juice, dill and a pinch of salt, go easy. Stir until combined and put in the refrigerator until ready to use.
• Baguettes -- Now if you want, you can use slices of pumpernickle if you prefer than. You can even buy the small sandwich party breads which will work too. Personally, I like the baguettes. Just thin slice and then drizzle with olive. Place on a baking sheet (I line mine with parchment for no clean up) and then bake at 425 until golden brown. Remove and let cool.
• Putting Them Together -- On your cooled baguettes, spread a spoon of the olive tapenade, a couple of rings of the red onion, then a slice of the smoked salmon, folding over so you have a nice size piece on each baguette. Then top with a spoon of the dilled' cream sauce.
• Garnish -- If you want to get fancy, top with a sprig of dill, a thin lemon twist, or even a olive slice.
• They literally take just minutes to put together and they are so tasty.

Steps:

• Heat oven to 350°F Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal.
• In small bowl, mix mustard and honey; spread over each rectangle. Top each with salmon, onion and chopped dill.
• Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
• Bake 13 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Garnish each with dill sprig. Serve warm.

Steps:

• Mix cream cheese and dill weed. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with 1/4 cup salmon. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla.
• Roll up tortillas tightly; seal edge of each tortilla by spreading with additional cream cheese mixture. wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.
• To serve, cut into 1-inch pieces. Place cut side up on serving platter.

Steps:

• In a bowl stir together softened cream cheese and mayo; season with a pinch of cayenne pepper or to taste (if using) mix very well to combine.
• Remove crusts from ends of bread slices.
• Using a rolling pin roll out the bread slices to flatten slightly.
• Divide/spread the the cream cheese mixture between the 6 slices of bread.
• Divide and top with smoked salmon slices.
• Place one asparagus spread along the shorter end of each slice of bread (trim ends more if necessary to roll).
• Roll each slice of bread up firmly.
• Wrap EACH roll of bread up firmly in plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
• Remove from fridge, using a serrated knife, slices each roll into 6-8 pieces.
• Cover and refrigerate pinwheels if not serving immediately.