Smoked Salmon Pinwheels Recipe

Introduction

Smoked Salmon Pinwheels are a delightful and elegant appetizer perfect for entertaining or a light snack. These creamy, flavorful bites combine smoked salmon with fresh herbs and spinach, all rolled up in soft spinach wraps for a visually appealing treat.

Ingredients

• 2 burrito style spinach wraps (or any burrito size wrap)
• 4-6 ounces cream cheese
• 1 tablespoon chopped fresh dill
• ½ tablespoon chives
• 1/8 teaspoon garlic powder
• 2-3 cups spinach
• 4-6 ounces smoked salmon

Instructions

1. Step 1: In a small bowl, combine the cream cheese, chopped dill, chives, and garlic powder. Mix until smooth and well incorporated.
2. Step 2: Lay out both spinach wraps flat on a clean surface. Evenly spread the cream cheese mixture onto each wrap, leaving about a half inch of space around the edges. Make sure to spread cream cheese all the way to one edge to help seal the pinwheel when rolled.
3. Step 3: Distribute the spinach evenly over the cream cheese on each wrap, followed by an even layer of smoked salmon.
4. Step 4: Roll up each wrap tightly, tucking in the ends as you go. Rolling firmly ensures the pinwheels will hold together when sliced.
5. Step 5: Using a small serrated knife, trim the edges off each wrap. Then slice each roll into ½ inch rounds to create the pinwheels. This should yield about 14-16 pieces in total.
6. Step 6: Serve the pinwheels as they are, or secure each with a toothpick for easy handling. Enjoy fresh for best flavor. Serves 4.

Tips & Variations

• For extra flavor, add a squeeze of lemon juice to the cream cheese mixture.
• Substitute plain or herb wraps if spinach wraps are unavailable.
• Try adding thinly sliced cucumber or red onion for extra crunch.
• Use fresh dill instead of dried for brighter herb flavor.

Storage

Store leftover pinwheels in an airtight container in the refrigerator for up to 2 days. To maintain freshness, avoid slicing until ready to serve. Reheat is not recommended, as these are best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pinwheels ahead of time?

Yes, you can prepare and roll the pinwheels a few hours in advance and keep them refrigerated. Slice just before serving for the best texture and appearance.

Can I use other types of smoked fish?

Absolutely. Smoked trout or smoked mackerel can be used as alternatives, offering different but delicious flavors.

Smoked Salmon Pinwheels Recipe

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Delightful and elegant Smoked Salmon Pinwheels made with creamy herb-spiced cream cheese, fresh spinach, and savory smoked salmon wrapped in soft spinach tortillas. Perfect for appetizers, parties, or light snacks, these pinwheels are easy to assemble, no-cook, and bursting with fresh flavors.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 14–16 pinwheels (serves 4) 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Wrap and Filling

• 2 burrito style spinach wraps (or any burrito-size wraps)
• 4–6 ounces cream cheese
• 1 tablespoon chopped fresh dill
• ½ tablespoon chives, chopped
• 1/8 teaspoon garlic powder
• 2–3 cups fresh spinach
• 4–6 ounces smoked salmon

Instructions

1. Prepare the Cream Cheese Spread: In a small bowl, combine the cream cheese, chopped fresh dill, chopped chives, and garlic powder. Mix thoroughly until the mixture becomes smooth, creamy, and all the ingredients are well blended.
2. Spread the Cream Cheese: Lay out both spinach wraps flat on a clean surface. Evenly spread the cream cheese mixture onto each wrap, leaving about a half-inch border around the edges. Be sure to spread the cream cheese all the way to one edge on one side, which will help seal the pinwheel when rolled.
3. Add Spinach and Salmon: Evenly distribute the fresh spinach leaves over the cream cheese on each wrap. Then layer the smoked salmon evenly on top of the spinach, ensuring each wrap is loaded for flavor.
4. Roll the Wraps: Tightly roll up each wrap, making sure to tuck in the sides as you go to keep the fillings contained. Rolling tightly is important so that the pinwheels will hold together well when sliced.
5. Slice into Pinwheels: Using a small serrated knife, trim the edges off the wraps to give clean ends. Then cut each wrap into approximately ½ inch thick rounds. Each wrap will yield about 7-8 pinwheels, totaling 14-16 pieces.
6. Serve: Place the pinwheels on a serving platter. They can be served as is or secured with toothpicks for easy handling. These pinwheels serve about 4 people and are perfect for entertaining or a light, satisfying snack.

Notes

• For a gluten-free option, substitute with gluten-free wraps.
• Use full-fat cream cheese for the best texture and flavor.
• Fresh herbs can be adjusted based on availability or preference.
• Make ahead and refrigerate wrapped tightly in plastic wrap for up to 24 hours before slicing.
• Serve chilled or at room temperature.

Keywords: Smoked salmon pinwheels, appetizer, finger food, party snack, no-cook, creamy salmon wraps, easy appetizer