Smoked Salmon Pinwheels Recipe
These smoked salmon pinwheels are creamy, savory, and easy to prepare. A quick and elegant appetizer perfect for brunch, parties, or light snacks.
Equipment
- Sharp knife for slicing
- Plastic wrap for rolling
Ingredients
- 4 large flour tortillas 10-inch size works best
- 8 ounces cream cheese softened (plain or flavored like chive or garlic)
- 8 ounces smoked salmon thinly sliced
- 1/4 cup fresh dill chopped (or substitute with chives or parsley)
- 1/4 cup capers drained (optional, for a briny kick)
- 1/2 cup cucumber thinly sliced into strips (optional, for added crunch)
- 1/2 teaspoon lemon zest optional, for a bright citrus note
- Pinch of black pepper to taste
Instructions
Step 1: Spread the cream cheese
- Lay one tortilla flat on a clean surface or cutting board. Spread an even layer of softened cream cheese over the entire surface. Be sure to go all the way to the edges, this helps the pinwheels stay rolled up.
Step 2: Add the smoked salmon
- Layer thin slices of smoked salmon evenly across the cream cheese. You want to cover the tortilla without overlapping too much, so each bite has the perfect balance of flavors.
Step 3: Sprinkle the toppings
- Sprinkle the fresh dill over the salmon, followed by the capers (if using) and a pinch of black pepper. For an extra touch of freshness, add cucumber strips and a little lemon zest. These extras take the flavor to the next level!
Step 4: Roll it up tightly
- Starting from one side, roll the tortilla up tightly into a log. Use gentle but firm pressure to keep everything in place.
- Once rolled, wrap the log in plastic wrap to help it hold its shape, and refrigerate for at least 15 minutes. This step makes slicing much easier!
Step 5: Slice into pinwheels
- After chilling, unwrap the tortilla log. Use a sharp knife to slice it into 1-inch pinwheels. Arrange them on a platter with the cut side facing up for a pretty presentation. Serve immediately or keep chilled until ready to enjoy.