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Smoked Salmon Pinwheels with Cream Cheese
Michonne Zendaya

Smoked Salmon Pinwheels with Cream Cheese

These smoked salmon pinwheels are elegant, easy appetizers made with cream cheese, fresh herbs, and soft tortillas. Perfect for brunch, holiday parties, or a light snack, they offer creamy, smoky, and herby flavor in every bite.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American, european
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large flour tortillas
  • 8 oz cream cheese, softened
  • 200 g smoked salmon slices
  • 2 tbsp fresh dill, finely chopped
  • 1 tbsp lemon juice
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1/2 cup baby spinach or arugula leaves (optional)

Equipment

  • mixing bowl
  • spatula or spoon
  • knife
  • plastic wrap
  • cutting board

Method
 

  1. In a medium bowl, mix softened cream cheese, chopped dill, lemon juice, salt, and black pepper until smooth.
  2. Lay one tortilla flat on a clean surface and spread a generous layer of the cream cheese mixture evenly over it.
  3. Arrange smoked salmon slices over the cream cheese, covering the surface completely. Add spinach or arugula leaves if desired.
  4. Roll the tortilla tightly into a log, starting from one end. Wrap it in plastic wrap and chill for 30 minutes to firm up.
  5. Remove the wrap, trim the ends, and slice into 1-inch pieces. Serve cold as bite-sized pinwheels.

Notes

For best results, chill the roll-ups before slicing to help them keep their shape. You can substitute flour tortillas with spinach wraps for color. Add capers or finely chopped red onion for extra flavor. Serve cold and consume within 24 hours.