Cream Cheese and Smoked Salmon Pinwheels

Cream Cheese and Smoked Salmon
Cream Cheese and Smoked Salmon Pinwheels. Photo by Jennifer Meier
    10 mins
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Looking for new lunch ideas? Sandwich bread can be rolled up around a variety of fillings to make fun and healthy sandwich "sushi." In this version, cream cheese and cold smoked salmon (or lox) are rolled up into delicious pinwheels that kids and adults will love in their lunchbox.

This lunch idea takes no longer to make than a regular sandwich. More ideas for fillings - like nut butters, hummus, goat cheese and more - are below the recipe.

What You'll Need

  • 3 pieces fresh sandwich bread (white or whole wheat)
  • 4 ounces cold smoked salmon or lox
  • 3 tablespoons cream cheese (approximately)

How to Make It

Use a rolling pin to roll the bread out flat and thin. Crust can be left on or cut off.

Spread a layer of cream cheese on the bread.  Lay a thin layer of smoked salmon on top of the cream cheese.  

Tightly roll up the slice of bread, rolling from the longest side. Squeeze the roll together gently to secure.  Use a serrated knife the cut the roll into 4 or 5 pieces.

More Ideas for Sandwich "Sushi"

Make this easy recipe once, and you'll quickly realize how versatile it is.

Looking for new lunch ideas? Then try spreading one of these variations on a slice of rolled-up bread instead of cream cheese and smoked salmon:

  • Cream cheese, honey
  • Cream cheese, cinnamon
  • Cream cheese, jam
  • Cream cheese or goat cheese, prosciutto
  • Cream cheese, turkey or ham
  • Hummus, thinly sliced cucumber, sprouts
  • Goat cheese, olive tapenade
  • Pesto, sun-dried tomatoes
  • Nut butter, jam or honey

 

The Difference Between Lox and Smoked Salmon 

Lox is salmon that is cured with salt and sugar. Gravlax is cured with salt, sugar, aquavit or vodka, plus seasonings like dried dill and other spices. Both lox and gravlax are thinly sliced and have a soft, silky texture. Lox and gravlax are commonly served on top of bagels and cream cheese, although gravlax is more of a Scandinavian preparation and often served as part of a smörgåsbord.

Smoked salmon is brined or cured, then smoked one of two ways: cold or hot. Cold-smoked salmon is  served as very thin slices (like lox) and hot smoked salmon is served as thicker fillets that are moist and flaky.

Cold-smoked salmon is moist and silky, just like lox. It has a light smokey flavor. Because it is smoked at a low temperature, it is not cooked. Nova lox is a type of cold-smoked salmon that comes from Nova Scotia. It is typically sliced thinly and served like regular lox.

Hot-smoked salmon is smoked at a higher temperature, and cooks during the smoking process. It has a stronger, smokier flavor and a firmer texture, similar to regular cooked salmon.