Smoked Salmon Pinwheels
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
6
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Calories
224 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Smoked Salmon Pinwheels
Description
The Smoked Salmon Pinwheels combine softened cream cheese mixed with fresh lemon juice and zest, dill, kosher salt, and black pepper for a bright, herby spread. This mixture is evenly applied on flour tortillas, leaving an edge for rolling. Fresh baby spinach leaves provide a clean, crisp layer, topped by thin slices of smoky smoked salmon. The tortillas are rolled tightly, wrapped airtight, and chilled until set.
Chilling firms the pinwheels so they hold their shape when sliced. The resultant pinwheels showcase a creamy, tangy filling complemented by the smoky salmon and fresh spinach textures. The lemon and dill impart freshness that cuts through the richness of the cream cheese and salmon.
Served sliced, they are ideal for party appetizers, lunchboxes, or buffet additions. The recipe suggests choosing preferred types of tortillas and advises drying spinach leaves to prevent sogginess. The combination of ingredients needs minimal cooking and offers an elegant presentation.
Proper chilling is key for clean slices and flavor melding. Using softened cream cheese ensures smooth spreading. The lemon zest should be limited to the outer peel to avoid bitterness.
Ingredients
- 1 block cream cheese 8oz, softened
- 1 lemon for fresh lemon juice and zest
- 2 TB dill fresh leaves
- ¼ tsp kosher salt
- ¼ tsp black pepper freshly cracked
- 2 cups baby spinach leaves be sure they're not damp
- 16 oz smoked salmon thinly sliced
- 4-6 flour tortillas actual amount depends on size of
Instructions
- In a bowl, stir together the cream cheese, lemon juice/zest, dill, kosher salt, and black pepper. Stir to combine well.
- Lay tortillas down flat on individual squares of cling wrap. Evenly spread desired amount of lemon cream cheese mixture onto the tortillas, leaving 1/2 inch edges.
- Line with a single layer of spinach leaves, followed by a single layer of smoked salmon.
- Gently but firmly roll tortillas up. Wrap in cling wrap airtight, and chill until ready to serve.
- When ready to serve, remove from cling wrap, place on cutting board, and trim off end pieces. Slice each roll into 1 1/2 inch pinwheels and serve immediately.
Notes
- Use softened cream cheese for a smooth, creamy filling that's easy to spread.
- Dry baby spinach leaves before assembly to prevent soggy tortillas.
- Only zest the outer lemon peel, avoiding the bitter white pith underneath.
- Chill the rolled pinwheels tightly wrapped to help them set and hold shape when sliced.
- Choose any flour, whole wheat, or gluten-free tortillas based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 23g | 46% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 1153mg | 48% |
| Potassium | 320mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1038IU | 21% |
| Vitamin C | 12mg | 13% |
| Calcium | 210mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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