Smoked Salmon "Sushi" Topper

Making sushi at home doesn't have to mean handling raw fish! Try this simple version using smoked salmon, veggies and flavored cream cheese. Easy to make ahead, too!

Low Saturated FatGood Source of Vitamin CWell-being Choice

Nutrition Bonus

Not only are these simple appetizers a good source of vitamin C from the spinach and red peppers, but they also fit into a healthful eating plan for you and your family.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 3 servings, 4 topped crackers each.

Ingredient list

2 slices smoked salmon (1 oz.)
1 Tbsp. sun-dried tomato and basil cream cheese spread, divided
3 small fresh spinach leaves
2 thin red pepper strips
2 thin cucumber strips
12 TRISCUIT Crackers

Directions

Place salmon slices, with slices slightly overlapping, on piece of plastic wrap to form 6x4-inch rectangle. Spread with 2 tsp. cream cheese spread; cover with spinach. Carefully spread remaining cream cheese evenly onto spinach leaves.

Arrange peppers and cucumbers along 1 long side of salmon stack. Starting from top edge, roll up salmon, jelly-roll fashion, to make log. Wrap tightly in plastic wrap.

Refrigerate 2 hours or until firm enough to slice.

Cut roll-up into 12 slices; place on crackers.

Recipe Tips

Substitute
Prepare using WHEAT THINS Big Snacks. Makes 3 servings, 4 topped crackers each.
Make Ahead
Prepare the salmon "sushi" roll early in day. Refrigerate up to 8 hours. Slice and place on crackers just before serving.
Serving Suggestion
For a spicier flavor, top each "sushi" slice with wasabi.

Nutrition factsNutrition information

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