Smoked Salmon Cucumber Pinwheels (Print Version)

Silky salmon, dill cream cheese, and cucumber wrapped in tortillas. Great for gatherings or elegant snacks.

# Ingredient List:

→ 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)

# Cooking Directions:

01 - Combine cream cheese, sour cream, dill, lemon juice, and freshly ground black pepper in a mixing bowl. Stir until smooth and thoroughly mixed.
02 - Lay out the flour tortillas on a clean cutting board. Spread the cream cheese mixture evenly over each tortilla, covering the surface edge to edge.
03 - Scatter the diced cucumber evenly across the cream cheese layer.
04 - Arrange smoked salmon slices in a single layer on top of the cucumber.
05 - Starting from one edge, roll each tortilla tightly into a log shape.
06 - Wrap each rolled tortilla in plastic wrap and refrigerate for at least one hour to set.
07 - Remove plastic wrap, trim the ends, and slice each log into six pinwheels. Arrange on a platter and serve chilled.

# Expert Suggestions:

01 -
  • This is the ultimate make-ahead party snack: you can prepare pinwheels hours in advance and they stay fresh and chilled.
  • The creamy, zesty filling with cool cucumber and silky salmon packs a punch of flavors without any cooking fuss.
02 -
  • If you skip chilling, the pinwheels will fall apart when sliced—I've made the mistake and ended up with messy rolls.
  • Debriefing: blotting cucumber dry prevented sogginess and made a difference in the final bite.
03 -
  • If the cream cheese layer feels too thick, scrape off a bit for lighter pinwheels that taste balanced.
  • Layer the salmon right to the edge for picture-perfect spirals in every bite.
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