Smoked Salmon Pinwheels
Creamy. Savory. Fresh. These Smoked Salmon Pinwheels come together in minutes and are perfect for brunches, parties, holiday gatherings, or anytime you need an easy make-ahead appetizer.
Servings 16 pinwheels
Calories 36kcal
Ingredients
- 8 ounces cream cheese softened
- 2 tablespoons fresh chives finely chopped
- 1 tablespoon capers drained
- 2 large flour tortillas (10-inch burrito size) or 2 large sheets lavash flatbread
- 2 tablespoons finely diced red onion
- ¼ cucumber cut into thinly sliced half moons
- ½ tablespoon everything bagel seasoning
- 4 ounces hot smoked salmon flaked into bite-size pieces
- Extra everything bagel seasoning optional garnish
- Additional chopped chives optional garnish
Instructions
- In a medium bowl, stir together the softened cream cheese, chopped chives, and capers until smooth and well combined.
- Lay one tortilla (or lavash sheet) on a clean work surface. Spread half of the cream cheese mixture evenly over the surface, leaving about a ½-inch border around the edges.
- Top with half of the diced red onion, half of the cucumber slices, half of the Everything Bagel seasoning, and half of the smoked salmon.
- Starting from one long side, roll the tortilla tightly into a log. Repeat with the remaining ingredients.
- Wrap the rolled logs tightly in plastic wrap and place them in the refrigerator. Chill for at least 1–2 hours to firm up the cream cheese, which ensures clean, pretty cuts.
- Once chilled, unwrap the rolls and trim off the ends if desired (they make a great snack for the cook). Using a sharp serrated knife, slice each roll into 1-inch pinwheels.
- Garnish with extra Everything Bagel seasoning or chopped chives just before serving, if desired.
Notes
Makes about 16 pinwheels.
Pat the cucumber slices dry with paper towels so excess moisture doesn't soften the tortillas if you'd like, this is especially important if you're making them a day or two in advance.
Chill thoroughly before slicing for clean pinwheels.
A serrated knife gives the neatest cuts without squishing the filling.
Hot-smoked salmon creates a flaky texture, while cold-smoked salmon makes a softer, silkier pinwheel.
Best served chilled.
Nutrition
Calories: 36kcal | Carbohydrates: 3g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 221mg | Potassium: 66mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 0.5mg | Calcium: 57mg | Iron: 0.3mg
