Smoked Salmon Buckwheat Pinwheels

Smoked Salmon Buckwheat Pinwheels
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  • 8 (1-ounce) slices cold-smoked salmon
  • 3 tablespoons minced fresh chives
  • 3 tablespoons fat-free sour cream
  • 8 Buckwheat Crepes
  • ½ cup (4 ounces) fat-free cream cheese, softened
  • 1 (3-ounce) package 1/3-less-fat cream cheese, softened

Combine first 3 ingredients; stir until smooth. Spread about 1 tablespoon cheese mixture evenly over each crepe. Sprinkle each with about 1 teaspoon chives; top each with 1 salmon slice. Roll up each crepe, jelly-roll fashion. Cover and chill 1 hour. Cut each roll crosswise into 10 pinwheels.

View full recipe at My Recipes


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