Shoalwater Smoked Salmon and Dill-Lime Cream Cheese Pinwheel Appetizer 1 pound thinly sliced lox-style cold-smoked salmon 1/2 pound cream cheese, softened 2 large green onions, finely chopped 1 1/2 tablespoons finely chopped fresh dill and sprig for garnish 1 1/2 teaspoons fresh lime juice 1/2 teaspoon lime zest 1/4 teaspoon freshly ground black pepper toasted or grilled French bread slices, sliced very thin Tobikko caviar for garnish

Whip the cream cheese until light and fluffy in a medium mixing bowl.  Add the green onions, chopped dill, lime juice and zest and pepper and beat until combined.  Set aside.

 For the Rolls:

Spread a long piece of plastic wrap on a counter.  Layer smoked salmon slices in a slightly overlapping pattern on the plastic wrap, making sure that there are no gaps.  The end result should be a rectangle about 8 inches by 15 inches.  Place a layer of plastic wrap over the salmon rectangle and flip the rectangle over (this reveals a pretty scalloped pattern on the salmon slices). Remove the top layer of plastic.  Spread a 1/4" layer of cream cheese carefully over the rectangle.  Starting at the long end (and using the plastic to help) tightly roll the salmon up to form a log about 2 inches thick  Wrap the roll in the plastic and twist the ends closed.  Refrigerate overnight or for up to 2 days.

To slice, use a very sharp knife.  Slice into "pennies" as thickly as you like.  A "sushi-style" slice about 2 inches thick will stand up on its own on a bed of lightly dressed organic greens with a few crostini on the side.   A skinny 1/2" slice will lay flat on the crostini and make a bite-sized hors d' oeuvre. 

Garnish:  garnish each slice with a dollop of Tobikko caviar and a sprig of fresh dill.


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