Smoked Salmon Pinwheels

Ingredients

Salmon

• 1 side of salmon, skin removed and fully deboned
• Seasoning of choice

Filling

• 2 packages (8 oz each) cream cheese, softened
• 2 cups shredded cheese
• 1 cup chopped bacon bits
• 2 tbsp chives, finely chopped
• Season to taste

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Instructions

1. Prepare the filling
   In a bowl, mix the softened cream cheese, shredded cheese, bacon bits, chives, and seasoning until fully combined. Set aside.
2. Trim the salmon
   Trim the salmon side into a uniform rectangle so it rolls evenly and cooks consistently.
3. Spread the filling
   Evenly spread the filling mixture over the surface of the salmon, leaving about ½ inch clear along one long edge.
4. Roll and tie
   Starting from the filled edge, roll the salmon tightly into a log.
   Secure with two pieces of butcher’s twine, spaced evenly.
5. Cut into pinwheels
   Slice the roll in half (or into individual pinwheels if you prefer smaller portions).
   Lightly season the outside of each piece.
6. Prepare for the smoker
   Place the pinwheels on pre-soaked cedar planks.
7. Smoke
   Smoke at 250°F (121°C) for about 60 minutes, or until the internal temperature reaches 140–145°F in the thickest part.
8. Rest and serve
   Rest for 5 minutes, remove the twine, and serve warm.

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Carnivore JT tip

For tighter pinwheels and cleaner slices, place the rolled salmon in the fridge for 15–20 minutes before tying and cutting.