Recettes

(Recipe) Herbed Salmon Pinwheels with Citrus Dipping Sauce

05
Sep

Unveiling a delightful treat for all the salmon aficionados! These herbed salmon pinwheels are not only easy to whip up but also make a refreshing dish for lunch or an elegant appetizer for any gathering. Evoking memories of a sushi delight but without the sushi price tag, these pinwheels are sure to impress.

With the refreshing burst of dill-infused cream cheese combined with the smoky touch of salmon and the richness of avocado, each bite is a symphony of flavors. The addition of citrus dipping sauce adds a tangy zest that takes the dish to a whole new level!

(Recipe) Herbed Salmon Pinwheels with Citrus Dipping Sauce

Ingredients

For the Salmon Pinwheels:

8 oz. smoked salmon
½ cup whipped cream cheese
2 Tbsp fresh dill, finely chopped
2 tsp orange zest
1 small zucchini, julienned
½ of an avocado, julienned
Toasted sesame seeds for coating

For the Citrus Dipping Sauce:

2 Tbsp soy sauce
2 Tbsp lime juice
1 Tbsp water
1½ tsp honey
1 Tbsp fresh dill, finely chopped

Instructions

Citrus Dipping Sauce: Whisk together all the ingredients in a small bowl. Store it in the refrigerator as you prepare the salmon pinwheels.
Salmon Pinwheels Preparation: Combine cream cheese, fresh dill, and orange zest in a bowl until well mixed.
Lay a piece of plastic wrap on your counter and lightly sprinkle toasted sesame seeds over it. Arrange your smoked salmon slices on this, ensuring slight overlapping.
Evenly spread the dill and cream cheese mixture over the salmon. Then, arrange zucchini and avocado strips down the center.
With the aid of the plastic wrap, gently roll the salmon over the fillings, pressing slightly to form a tight roll.
Refrigerate for about 10 minutes to set. This makes slicing easier. Once ready, using a sharp knife, slice the roll into desired thickness.
Serving: Place the pinwheels on a serving plate with the citrus dipping sauce on the side. They can also be paired with light crackers for added crunch.

Tips:

Ensure your zucchini and avocado strips are thin to facilitate easy rolling.
A tight roll ensures the fillings stay in place; the slight overlapping of the salmon helps achieve this.
Always use a sharp knife for clean cuts. Adjustments to the pinwheel shape might be necessary post slicing.