Salmon and Cream Cheese Pinwheels
Discover how to make Smoked Salmon and Cream Cheese Pinwheels. A delicious recipe with detailed instructions.
20
Prep Time
30
Cook Time
50
Total Time
8
Servings
⏱ Cooking Timer
Minutes : Seconds
Ingredients
Instructions
Step 1
1. In a medium bowl, combine softened cream cheese, chopped capers, fresh dill, lemon juice, and Dijon mustard (if using). Mix until smooth and well blended.
Step 2
2. Lay tortillas flat on a clean work surface. Spread the cream cheese mixture evenly over each tortilla, leaving a small border at the edges.
Step 3
3. Arrange smoked salmon slices in a single layer over the cream cheese, slightly overlapping if needed.
Step 4
4. Sprinkle with a few grinds of black pepper.
Step 5
5. Starting from one edge, tightly roll each tortilla into a log shape. Wrap each log in plastic wrap and refrigerate for at least 30 minutes to firm up (this makes slicing easier).
Step 6
6. Using a sharp knife, trim the ends and slice each log into 8–10 even pinwheels.
Step 7
7. Arrange on a serving platter, garnish with extra dill if desired, and serve chilled.
Chef's Notes
For cleaner slices, chill the rolled logs for at least 30 minutes before cutting.
Use full-fat cream cheese for the richest, smoothest texture.
If using bread instead of tortillas, trim crusts for a neater presentation.
Serving Suggestions
Serve these pinwheels alongside a crisp green salad, fresh vegetable crudités, or a light white wine spritzer. They're perfect for brunch spreads, afternoon tea, or cocktail parties.
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More Appetizers Recipes
Salmon and Cream Cheese Pinwheels
Discover how to make Smoked Salmon and Cream Cheese Pinwheels. A delicious recipe with detailed instructions.
Ingredients (8)
Instructions
- In a medium bowl, combine softened cream cheese, chopped capers, fresh dill, lemon juice, and Dijon mustard (if using). Mix until smooth and well blended.
- Lay tortillas flat on a clean work surface. Spread the cream cheese mixture evenly over each tortilla, leaving a small border at the edges.
- Arrange smoked salmon slices in a single layer over the cream cheese, slightly overlapping if needed.
- Sprinkle with a few grinds of black pepper.
- Starting from one edge, tightly roll each tortilla into a log shape. Wrap each log in plastic wrap and refrigerate for at least 30 minutes to firm up (this makes slicing easier).
- Using a sharp knife, trim the ends and slice each log into 8–10 even pinwheels.
- Arrange on a serving platter, garnish with extra dill if desired, and serve chilled.
More Appetizers Recipes
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