Diane Henderiks' Smoked Salmon & Arugula Pinwheels

Ingredients

Cooking Directions

Remove crust from bread and lay each slice out on work surface.

Gently spread thin layer of cream cheese on each slice of bread.

Scatter 5 – 10 capers over cream cheese and lightly press down

Place even layer of salmon over cream cheese and capers

Sprinkle black pepper on salmon

Place even layer of arugula on salmon

Gently roll bread to create a "log"

Place 4 "logs" seam side down on plastic wrap and seal tightly. Repeat.

Refrigerate for 30 minutes.

Remove "logs" and slice into 4 pinwheels per slice of bread.

Serve chilled.