The Recipes

Crab and Smoked Salmon Pinwheels

This would be great to serve as an appetizer to friends, but very easy to eat as part of a light lunch or dinner, paired with some soup or a small salad.  It marries up two of my favorite things: smoked salmon and crab meat.  This week, I saw smoked salmon for about 50% of its normal price, so I couldn't resist.

Crab and Smoked Salmon Pinwheels:


- 3 thin slices of smoked salmon
- 1/2 c. crab meat, picked through and shells removed
- 1 T. cream cheese at room temperature
- 1 T. mayonnaise
- 1 T. dijon mustard
- 4 chives, finely chopped
- 1 jalapeno, seeds and ribs removed, finely diced
- 1 lime, juiced
- handful of dill and parsley, chopped
- salt
-  pepper

Carefully lay out a sheet of plastic wrap.  Lay out the smoked salmon sheets, overlapping them slightly.

In a small bowl, mix together the rest of the ingredients, reserving some of the chives for garnish.  Season with salt and pepper and taste.  Spoon the crab mixture onto the smoked salmon.

Start rolling up the salmon, using the plastic wrap to help you evenly lift the salmon and tightly roll it.  Once it is rolled into a log, tightly wrap it in the plastic like a Tootsie Roll and refrigerate for at least an hour.

Once it is set, remove the roll and thinly slice it.  Place the wheels on a platter and garnish with the reserved chives.