Smoked Salmon & Arugula Pinwheels
- 8 slices soft whole wheat bread
- 1/3 cup reduced fat cream cheese, room temperature
- 1/4 cup capers
- 6 ounces smoked salmon
- Coarsely ground black pepper
- 2 cups baby arugula
Remove crust from bread and lay each slice out on work surface.
Gently spread thin layer of cream cheese on each slice of bread.
Scatter 5 – 10 capers over cream cheese and lightly press down
Place even layer of salmon over cream cheese and capers
Sprinkle black pepper on salmon
Place even layer of arugula on salmon
Gently roll bread to create a “log”
Place 4 “logs” seam side down on plastic wrap and seal tightly. Repeat.
Refrigerate for 30 minutes.
Remove “logs” and slice into 4 pinwheels per slice of bread.