Smoked salmon always makes for an impressive dish, but this hors d'oeuvre tops the chart for flavor. In the recipe below, smoked salmon is rolled around not one but two delicious fillings, for a colorful, scrumptious bite that's low in carbs, but not in taste.

To make this dish, it's important to have smoked salmon slices that are relatively regular in shape. If your slices are irregular, feel free to trim them, and use the scraps to make delicious scrambled eggs the next day. These pinwheels will hold together even better if you make them the night before and slice just before serving. Choose an extra-sharp knife to help them keep their shape.

1 avocado
Juice of 1 lime
2 tablespoons crème fraiche (can sub for cream cheese)
1 tablespoon finely chopped chives (optional)
1/4 teaspoon salt
5 ounces spreadable herb-and-garlic cheese, like Boursin
12 large slices smoked salmon

1. In a food processor, combine the avocado, lime juice and crème fraiche. Process until smooth. Fold in the chives and salt, and set aside.

2. In another bowl, use a fork or whisk to mix the cheese until it's smooth and easily spreadable. Add the avocado mixture and combine it together.

3. Spread a thin layer of the combined mixture on the salmon slices.

4. Roll each salmon slice into a tight roll. Wrap in plastic wrap, and chill at least 2-plus hours or overnight before slicing.

5. Just before serving, remove the rolls from the fridge, and remove the plastic. Use a sharp knife to slice them into bite-sized pinwheels, about 1/2 inch wide.
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