Smoked Salmon Cucumber Pinwheels (Printable Version)

Silky salmon, dill cream cheese, and cucumber wrapped in tortillas for a fresh appetizer.

# What You'll Need:

→ Dairy and Cheese

01 - 7 oz cream cheese, softened
02 - 2 tablespoons sour cream
03 - 1 tablespoon fresh dill, finely chopped
04 - 1 teaspoon lemon juice
05 - Freshly ground black pepper, to taste

→ Vegetables

06 - 1/2 medium cucumber, peeled, seeded, and finely diced

→ Fish

07 - 5 oz smoked salmon slices

→ Bread

08 - 4 large flour tortillas (10-inch diameter)

# Steps:

01 - Combine softened cream cheese, sour cream, finely chopped dill, lemon juice, and freshly ground black pepper in a mixing bowl. Mix thoroughly until creamy and uniform.
02 - Arrange tortillas on a clean cutting board. Evenly spread the cream cheese mixture over each tortilla, reaching the edges.
03 - Distribute the diced cucumber over the cream cheese layer across all tortillas.
04 - Place smoked salmon slices in a single layer on top of the cucumber.
05 - Starting at one end, roll each tortilla tightly into a log shape.
06 - Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour to firm up.
07 - Remove plastic wrap, trim ends, and cut each roll into 6 even pinwheels.
08 - Arrange pinwheels on a serving platter and serve well chilled.

# Expert Advice:

01 -
  • This recipe comes together in mere minutes but tastes like you fussed for hours.
  • The blend of smoky salmon, fresh cucumber, and creamy dill makes every bite feel just a little bit fancy for any occasion.
02 -
  • If you skip chilling, the pinwheels will squish and unravel; patience pays off.
  • Adding too much cucumber makes the rolls soggy, so stick to a fine dice and light hand.
03 -
  • Use plastic wrap to shape the logs tightly so they chill firm and slice cleanly.
  • A touch of horseradish in the cream cheese is the secret for extra zest.
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