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Source: Stop and Smell the Rosemary

Salmon Pinwheels
These pinwheels taste as good as they look!
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Serves: varies
Prep Time: 30 minutes
Cook Time: 0 minutes
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8 ounces cream cheese, softened
1/2 cup chopped fresh dill, loosely packed
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
10 slices smoked salmon, each about 3 by 4 inches (2/3 pound)
1/2 cup Dill Cream Cheese
4 hearts of palm, each cut into 8 equal rounds
1/2 ounce caviar
30 small dill sprigs

For Dill Cream Cheese: Blend cream cheese in a food processor until creamy. Add dill, lemon juice, and salt. Process until combined. Store in a tightly vocered container in refrigerator up to 1 week.

For Salmon Pinwheels: Cut each salmon slice into 3 equal strips measuring about 1 by 4 inches. Spread 1/4 to 1/2 teaspoon Dill Cream Cheese on each strip. Place 1 heart of palm round at end of strip, spread again with cream cheese, and roll. Continue until all hearts of palm and salmon strips are used. Place pinwheels on a serving tray. Using a pastry bag fitted with a small star tip, pipe a small Dill Cream Cheese star on the top of each pinwheel. Garnish with a small dollop of caviar and a sprig of dill.

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