These Smoked Salmon Pinwheels come loaded with creamy cashews, herbs, and fresh lemon zest!
Cashew filling steps in for traditional cream cheese with this simple recipe! Packed with omega-3 fatty acids, these smoked salmon pinwheels make the perfect dairy-free appetizer or light snack. Along with being both Paleo and keto-friendly, this low-carb snack is completely dairy-free and grain-free.
Salmon is a great source of vitamin-D and includes omega-3 fatty acids to help boost heart and brain health. When shopping for the ideal fish, always look for wild-caught fish to help ensure the highest level of nutrients. (1, 2) This will help reduce exposure to harmful contaminants and toxins commonly associated with farm-bred fish.
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The filling for these pinwheels is a savory and salty combo of cashews, olives, chives, cucumber, and lemon zest. As an alternative, you can also use capers and red onions to hit the same flavor notes. Soaking the cashews ahead of time allows them to soften so that they easily break down into a creamy spread when blended. This will result in a similar consistency and taste to ricotta cheese.
To get started, prepare the cashew filling in a food processor by blending cashews and water first. Add in the olives, chives, and lemon zest and transfer to a small bowl. Stir in the cucumber and set aside.
Next, set a large piece of wax paper onto a clean surface and place the smoked salmon fillets on top. Shape the fillets into one rectangular layer, measuring approximately 6-by-12 inches. Slightly overlap the fillets to prevent them from sticking to the work surface.
Then, spread about 2/3 cup of the filling onto the smoked salmon as a second rectangular layer. Leave ½-inch of space around the edges and reserve the leftover filling for other uses (like for spreading over Paleo bagels). When ready, gently lift the salmon off the parchment paper (from the longest side) and tightly roll it into a log. Re-wrap the roll in wax paper and refrigerate for 30 minutes to set. After chilling is complete, use a sharp knife to slice the roll into 12 one-inch pinwheels. Serve immediately for best results!
Smoked Salmon Pinwheels
Smoked Salmon Pinwheels
- Food processor
- Small mixing bowl
- Wax paper
- 1 cup raw cashews, soaked in water overnight
- 3 T water
- 1 t lemon zest
- 1/4 cup green olives, finely chopped
- 1/4 cup cucumber, finely chopped
- 1 T chives, minced
- 8 oz. wild-caught smoked salmon
- Combine drained cashews and water in a food processor. Pulse until smooth for about 30 seconds, scraping down the sides as needed. Add lemon zest, olives, and chives to food processor. Pulse for five seconds to combine.
- Transfer mixture to a small bowl and stir in cucumber. Lay a piece of wax paper onto a clean surface and form a rectangular layer of salmon fillets on top (it should measure approximately 6-by-12 inches). Slightly overlap the fillets to keep them from sticking to the work surface.
- Spread roughly 2/3 cup of cashew mixture onto the salmon as a second rectangular layer. Leave a ½-inch of space around the edges and reserve the rest of the mixture for another use.
- Lift the salmon off the wax paper from the longest side and use your fingers to roll it into a log. When complete, re-wrap it in wax paper and refrigerate for 30 minutes to set.
- After salmon roll is chilled, use a sharp knife to slice it into 12 one-inch pinwheels.
- Serve immediately and enjoy!
Looking for Paleo ingredients? Here’s what we recommend:
Raw cashews (Terrasoul Superfoods)
(You’ll Also Love: Low Carb Zucchini Salmon Pockets)