Smoked Salmon & Cream Cheese Pinwheels
These easy and elegant Smoked Salmon & Cream Cheese Pinwheels are perfect for parties or a light snack. A flavorful cream cheese spread and thinly sliced smoked salmon are rolled in a tortilla, chilled, and then sliced into delightful bites.
Equipment
- Small bowl
- Knife
- Cutting board
- Plastic wrap
- Platter
Ingredients
Main Ingredients
- 1 large tortilla or flatbread
- 4 oz cream cheese, softened
- 4 oz thinly sliced smoked salmon
Optional Add-ins
- 1 tbsp fresh dill, chopped
- 1 tsp lemon juice
- Pinch black pepper
Instructions
Preparation
- In a small bowl, combine softened cream cheese with chopped dill, lemon juice, and black pepper, mixing until well combined.
- Lay the tortilla or flatbread flat on a clean surface and evenly spread the flavored cream cheese over it, leaving a small border.
- Arrange the smoked salmon slices over the cream cheese in an even layer.
- Tightly roll the tortilla into a log from one end.
- Wrap the log tightly in plastic wrap and refrigerate for at least 30-60 minutes to firm up.
- Once chilled, unwrap and slice the log into ½-inch thick pinwheels with a sharp knife.
- Arrange the pinwheels on a platter and serve immediately.
Notes
For best results, allow adequate chilling time; this makes slicing much easier and cleaner. You can prepare these pinwheels a few hours in advance and keep them refrigerated until serving. Feel free to experiment with other fresh herbs like chives or parsley, or add a pinch of garlic powder to the cream cheese mixture for extra flavor.