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When I’m entertaining I like to have a couple of easy make ahead apps that look amazing. These Smoked Salmon Pinwheels are elegant and beautiful and will earn you some fabulous comments. Most Salmon Pinwheels I’ve seen and made before are scraps of Smoked Salmon laid over cream cheese and rolled tightly in bread to make a log which is then sliced. My version is going to push it just a little bit further by making little Salmon rosettes out or strips of Salmon to decorate the pinwheels. My younger son was introduced to Smoked Salmon a few years ago and is such a fan that he hangs around the kitchen like a cat waiting for scraps. I always buy extra for him 🙂 SalmonPinwheels_H2

The bread I’m using comes pre sliced horizontally. This is a great product from Loblaws that caters to the Italian community to make something called Tramezzino a popular Italian sandwich. It’s also perfect for my pinwheels and I also use it to make Smogastorta, a Swedish sandwich cake. Before this product was in market, I would order a loaf from the bakery and ask them to slice it horizontally for me and remove the crust myself.

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Smoked Salmon Pinwheels


  • 150 gms Smoked Salmon
  • 4 slices bread sliced horizontally
  • 4 oz Cream Cheese
  • 2 tbsps chopped Parsley
  • Parsley leaves to decorate
  • Caviar to decorate


  1. Make about 15 Salmon rosettes by rolling up ribbon shapes of Salmon and keep aside
  2. Roughly chop about a 1/2 cup of the smoked Salmon remnant pieces
  3. Add the chopped Salmon to the cheese together with the Parsley
  4. Spread over the bread and roll and cover tightly with cling wrap
  5. Leave to set in the fridge for 1 hr to overnight
  6. Uncover and slice
  7. Add a small dollop of the leftover cheese mixture, add the rosette, two parsley leaves and a small dollop of caviar to each slice and serve