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8 ounces cream cheese, softened <\/span><\/p>\n 1 T. fresh lemon juice <\/span><\/p>\n 2 T. diced red onion <\/span><\/p>\n 1 T. chopped fresh basil leaves <\/span><\/p>\n 8 ounces sliced smoked salmon (we recommend Nova, but you make use the saltier lox) <\/span><\/p>\n 2 T. small capers, drained <\/span><\/p>\n 1 seedless cucumber, with peel, sliced into rounds the size of crackers <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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.)\u00c2\u00a0 <\/span>Spread a thin layer of the cream cheese mixture on the salmon, sprinkle with the capers, and roll up like a jellyroll.\u00c2\u00a0 <\/span>Refrigerate for 1 hour to firm, then cut into 1\/2-inch slices. Place each pinwheel atop a cucumber round to serve. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 \u00c2\u00a0 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…<\/p>\n