Smoked Salmon Cucumber Pinwheels (Printer View)

Creamy dill cheese, fresh cucumber, and smoked salmon wrapped in tortillas—perfect for appetizers or brunch.

# 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, finely diced

→ Fish

07 - 5 oz smoked salmon slices

→ Bread

08 - 4 large flour tortillas (10-inch)

# Method:

01 - In a mixing bowl, blend cream cheese, sour cream, dill, lemon juice, and black pepper until smooth and thoroughly combined.
02 - Lay tortillas flat on a clean cutting board. Evenly coat each tortilla with the cream cheese mixture, spreading to the edges.
03 - Distribute the diced cucumber uniformly over the cream cheese layer on each tortilla.
04 - Place smoked salmon slices in a single layer atop the cucumber on all tortillas.
05 - Begin at one edge and tightly roll each tortilla into a log shape.
06 - Wrap each rolled tortilla in plastic wrap. Refrigerate for a minimum of 1 hour to set.
07 - Unwrap the rolls, trim the ends, and cut each roll into 6 equal pinwheels.
08 - Arrange pinwheels on a serving platter and serve chilled.

# Expert Advice:

01 -
  • The cream cheese spread is subtle and herby, making every bite a cool delight.
  • Salmon slices add a savory, luxurious touch for special moments without fuss.
02 -
  • If you rush slicing before refrigerating, the pinwheels fall apart easily.
  • Swapping regular cucumber for English cucumber made the filling less watery and more crisp.
03 -
  • Wet your knife between slices for cleaner, less sticky cuts.
  • Let logs rest seam-side down in the fridge to prevent unrolling.
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