Cream Cheese Smoked Salmon Pinwheels
Equipment
- 1 Cutting board
- 1 Chef's knife
- 1 Mixing bowl
- 1 Rubber spatula
- 1 Measuring spoons set
- 1 plastic wrap roll
- 1 serving platter
Ingredients
- 8 ounce cream cheese softened
- 2 tablespoon fresh dill chopped
- 1 tablespoon capers drained and chopped
- 1 teaspoon lemon zest finely grated
- 1 tablespoon lemon juice fresh
- 1/4 teaspoon black pepper freshly ground
- 4 large flour tortillas 10-inch
- 8 ounce smoked salmon thinly sliced
- 1/2 small English cucumber deseeded and julienned
- 1/4 small red onion thinly sliced
- 1 tablespoon chives finely sliced
Instructions
- In a mixing bowl combine the softened cream cheese, dill, capers, lemon zest, lemon juice, and black pepper until smooth.
- Lay one tortilla on the cutting board and spread a thin, even layer of the cream cheese mixture edge to edge.
- Arrange a single, overlapping layer of smoked salmon over the cream cheese.
- Scatter a small amount of cucumber, red onion, and chives evenly over the salmon, avoiding overfilling.
- Starting from the edge closest to you, roll the tortilla tightly into a log, tucking as you go to keep the filling compact.
- Wrap the roll tightly in plastic wrap and repeat with remaining tortillas and fillings.
- Chill the wrapped rolls in the refrigerator for 30 minutes to firm up for clean slicing.
- Unwrap each roll and trim the uneven ends, then slice into 1/2-inch pinwheels with a sharp knife.
- Arrange the pinwheels cut side up on a serving platter and serve immediately or keep chilled until serving.
Notes
For neater slices, use a long, sharp knife and wipe the blade between cuts; if your tortillas are cracking, warm them briefly to make them more pliable. Adjust the filling amounts lightly—too much cucumber or onion can cause slipping and sogginess. Choose high-quality cold-smoked salmon for the best texture, and substitute spinach or whole-wheat tortillas if desired. The cream cheese mixture can be made a day ahead, and the assembled rolls can be wrapped and refrigerated up to 6 hours before slicing. Add a pinch of salt only after tasting, since smoked salmon and capers are already salty.
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