Salmon Pinwheels
Submitted by kathbon
Smoked salmon and cream cheese rolled up in flour tortillas with fresh dill and a squeeze of lemon, then sliced into bite-sized pinwheels. A make-ahead appetizer that’s ready when you are.
YIELD
12 servingsPREP
15 minCOOK
20 minREADY
24 hrsThese smoked salmon pinwheels are the appetizer equivalent of a little black dress: elegant, versatile, and always a hit.
Softened cream cheese and butter get blended with a touch of white pepper and fresh lemon juice, then spread across flour tortillas.
Layer on thin slices of moist smoked salmon, tuck in some fresh dill sprigs, and roll the whole thing up tight.
After a chill in the fridge, you slice them on a diagonal into gorgeous little rounds that look like you hired a caterer.
The best part? You can make these up to 24 hours ahead.
Pro Tips
- Use large, soft flour tortillas so they roll without cracking
- Leave one edge of the cream cheese bare so it acts as “glue” when you roll
- Chill for at least one hour before slicing so the rolls hold their shape
- If you love capers, fold some into the cream cheese spread for a briny kick
Variations
- Turkey Breast Pinwheels: Swap salmon for thinly sliced turkey, skip the lemon juice, add ¼ cup finely chopped sun-dried tomatoes to the spread, and use watercress instead of dill
Ingredients
Directions
Mix together cream cheese, butter, pepper, and lemon juice.
Spread the tortillas, one at a time, with this mixture.
Lay the smoked salmon slices, slightly overlapping, over the cream cheese mixture, leaving one edge of the cream cheese uncovered, this acts as the “glue” to hold the tortilla together when rolled.
Lay fresh dill sprigs or dill pickle spears down one edge; starting with this edge, roll up tightly, “gluing” tortilla together at the end with the uncovered edge of cream cheese.
Wrap tightly in plastic wrap and chill, at least one hour or up to 24 hours.
When ready to serve, unwrap and slice about ½ inch thick on a slight diagonal.
TURKEY BREAST PINWHEELS WITH SUNDRIED TOMATO SPREAD Same as above, except substitute very thinly sliced turkey breast for the salmon, omit lemon juice from cream cheese mixture and add ¼ cup oil packed sundried tomatoes, finely chopped; use watercress in place of dill. You may have tortillas left over, use the amount of spread for each which gives a uniform covering with no tortilla showing through, but also not to thick!! If you like capers, they are wonderful added to the spread for the Salmon pinwheels.
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