Laptop Lunches #132

Smoked salmon pinwheels (recipe below), deviled eggs with a bit of an excess of paprika, water crackers, sweet potato salad (America's Test Kitchen Cooking for Two), kiwi slices, and a little cup of chocolate covered orange peel.

Usually I say I have stuffed eggs; this time I really deviled them. (I do not know when "deviled eggs" became the default term for stuffed eggs, but I do know that they are almost never spiced up with hot sauce the way they're supposed to be if you call them "deviled.")

I really liked the sweet potato salad. It's a pretty simple recipe as well as having nice colors and flavors. I will probably make it again.

Now, onto today's recipe for smoked salmon pinwheels. This is really the kind of thing northeastern people would eat, and I've been trying to embrace more of the local flavors. I had leftover smoked salmon from a typical bagel-and-cream-cheese thing, and it seemed like a good idea. They went well with the crackers.

Smoked Salmon Pinwheels
Serves 1

2 thin slices smoked salmon
About 3 tablespoons cream cheese (I used veggie cream cheese, but you could also use plain or chive and onion)
About 2 teaspoons minced red onion
About 1 1/2 teaspoons minced capers

Mix cream cheese, onion, and capers well in a small bowl; set aside. Arrange salmon slices into a rectangle on plastic wrap. Be sure to overlap the slices slightly. Carefully spread cheese mixture onto salmon rectangle. Starting with the thinner side of the rectangle, roll into a tight log (use the plastic wrap to help with this). Cut into bite sized pieces, trimming either end of the log off so the pinwheels will sit flat in your container.

Note that you will end up with some trim ends. I suggest turning them into mousse by chopping them up very fine and adding more cream cheese as necessary to bind together. (Serve that with some crackers or a slice of toast.)

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