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Smoked Salmon Wraps

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Smoked Salmon Wraps
  • Prep 30 min
  • Total 30 min
  • Servings 20
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Toppings usually layered on a Sunday-morning bagel team up with sugar snap peas for a fun and easy appetizer.
Updated Dec 22, 2016

Ingredients

  • 4 oz thinly sliced salmon lox
  • 1/4 cup whipped cream cheese spread (from 8-oz container)
  • 20 small sprigs fresh dill weed
  • 20 fresh sugar snap peas

Steps

  • 1
    Carefully separate slices of salmon; place individually on work surface. Spread slices with thin layer of cream cheese.
  • 2
    Cut salmon into 20 strips, about 3x1 inch each (because salmon slices are irregular shape, some strips may need to be cut in one direction and some in another direction). Top each strip with dill. Place 1 sugar snap pea crosswise on each strip; roll up.

Expert Tips

  • tip 1
    The sprigs of dill will vary in size. If they are small, or if you like dill, use 2 sprigs in each roll instead of 1.
  • tip 2
    Place salmon wraps on bed of cucumber ribbons; make ribbons using a sharp vegetable peeler lengthwise on washed cucumber.

Nutrition Information

15 Calories, 1g Total Fat, 1g Protein, 0g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Appetizer
Calories
15
Calories from Fat
10
Total Fat
1g
1%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
50mg
2%
Potassium
20mg
1%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
Free
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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