|Nutritional Guidelines (per serving)|
|Servings: 12 to 14 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Looking for new lunch ideas? Sandwich bread can be rolled up around a variety of fillings to make fun and healthy sandwich "sushi." In this version, cream cheese and cold smoked salmon (or lox) are rolled up into delicious pinwheels that kids and adults will love in their lunchbox.
This recipe takes no longer to make than a regular sandwich.
- 3 pieces fresh sandwich bread (white or whole wheat)
- 4 ounces cold smoked salmon or lox
- 3 tablespoons cream cheese (approximately)
Use a rolling pin to roll the bread out flat and thin. The crust can be left on or cut off.
Spread a layer of cream cheese on the bread. Lay a thin layer of smoked salmon on top of the cream cheese.
Tightly roll up the slice of bread, rolling from the longest side. Squeeze the roll together gently to secure. Use a serrated knife the cut the roll into 4 or 5 pieces.
The Difference Between Lox and Smoked Salmon
Lox is salmon that is cured with salt and sugar. Gravlax is cured with salt, sugar, aquavit or vodka, plus seasonings like dried dill and other spices. Both lox and gravlax are thinly sliced and have a soft, silky texture. Lox and gravlax are commonly served on top of bagels and cream cheese, although gravlax is more of a Scandinavian preparation and often served as part of a smörgåsbord.
Cold-smoked salmon is moist and silky, just like lox. It has a light smokey flavor. Because it is smoked at a low temperature, it is not cooked. Nova lox is a type of cold-smoked salmon that comes from Nova Scotia. It is typically sliced thinly and served like regular lox.
Hot-smoked salmon is smoked at a higher temperature and cooks during the smoking process. It has a stronger, smokier flavor and a firmer texture, similar to regular cooked salmon.