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Smoked Salmon Spirals


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  • 1 daikon (Japanese white radish) peeled
  • 4 ounces cream cheese room temperature
  • 1 tablespoon fresh dill finely chopped (or 1 tspn dried dillweed)
  • 1 tablespoon finely-chopped fresh Italian parsley
  • 2 teaspoons drained capers
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon grated lemon peel
  • 1/8 teaspoon cracked pepper
  • 4 ounces sliced smoked salmon cut 1"-wide strips
  • Cucumber slices
  • Fresh dill sprigs
  • Lemon slices


Servings 12


Step 1

Using vegetable peeler, cut off thin 8- by 1-inch strips down length of daikon.

Mix cream cheese, dill, parsley, capers, mustard, lemon peel and pepper in small bowl. Spread about 1 1/2 teaspoons mixture on 1 side of each radish strip. Top with salmon. Roll up tightly.

Arrange spiral-side up on platter. Garnish with cucumber, dill and lemon.

This recipe yields 12 spirals.

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