8 ounces cream cheese, softened

1 T. fresh lemon juice

2 T. diced red onion

1 T. chopped fresh basil leaves

8 ounces sliced smoked salmon (we recommend Nova, but you make use the saltier lox)

2 T. small capers, drained

1 seedless cucumber, with peel, sliced into rounds the size of crackers

 

Combine the cream cheese, lemon juice, red onion, and basil in a bowl until completely blended. On a piece of waxed paper, arrange the smoked salmon slices in a rectangle about 3 inches wide and 12 inches long, slightly overlapping each piece. (If the salmon slices are cut irregularly, simply piece them together like a puzzle.)  Spread a thin layer of the cream cheese mixture on the salmon, sprinkle with the capers, and roll up like a jellyroll.  Refrigerate for 1 hour to firm, then cut into 1/2-inch slices. Place each pinwheel atop a cucumber round to serve.