This is an elegant looking and yet very simple dish to prepare. Salmon is high in omega-3 fatty acids, and high in vitamin D, a crucial vitamin for the prevention of cancer in women.
Omega-3 fatty acids come in more than one form. The types found in fish, called DHA and EPA, appear to have the strongest health benefits.
This recipe takes advantage of this deliciously nutritious fish to create a dish even your children will enjoy.
- 8 oz. smoked pacific (wild caught) Salmon
- 8 oz. light cream cheese
- 4 Tbs. sour cream
- 2 Tbs. fresh dill, chopped
- 1/4 tsp. black pepper
- 1/2 tsp. Tabasco
- 1 organic cucumber, sliced thin
- Whole grain round crackers (Mary’s gone crackers are great with this)
- Fresh Dill
- 1/2 lemon, thinly sliced into rounds, each cut into 8 pieces
Blend cheese, sour cream, dill and seasonings.
Lay a 5 -x 6″ piece of plastic wrap on a cutting board.
Carefully separate 3 – 4 salmon slices (or as much as needed to achieve dimensions) and lay them out on the wrap to form a rough 4 x 5″ rectangle, making sure to overlap all the edges so there are no gaps in the center.
Spread a 1/3″ thick layer of the cheese mixture across the salmon to reach the bottom, left and right edges, but just shy of the top edge.
Using the plastic wrap, roll the long bottom edge up towards the top. Fold the plastic wrap around the roll.
Repeat 3 times. Freeze the rolls for 30 minutes.
Remove rolls from freezer and slice into 1/2″ rounds.
Place a slice of cucumber on each cracker round and top with Salmon pinwheel.
Garnish with a tiny sprig of dill and a lemon wedge. Makes about 30 appetizers.