Name: Smoked Salmon Spinach & Lemon Cream Cheese Pinwheels Recipe
Prep time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 8 ounces cream cheese, softened; 1 lemon, zested and juiced; 2 tablespoons fresh dill leaves, chopped; ¼ teaspoon kosher salt; ¼ teaspoon freshly cracked black pepper; 2 cups baby spinach leaves, well dried; 16 ounces thinly sliced smoked salmon; 4-6 flour tortillas (depending on size)

Description

These Smoked Salmon Pinwheels are a quick and elegant appetizer perfect for gatherings or light lunches. Featuring a creamy lemon dill spread layered with fresh baby spinach and delicate smoked salmon, all rolled into soft flour tortillas, they offer a delightful combination of flavors and textures. Ready in just 15 minutes, these pinwheels are as easy to prepare as they are to enjoy.

Ingredients

For the Lemon Dill Cream Cheese Spread

8 ounces cream cheese, softened
1 lemon, zested and juiced
2 tablespoons fresh dill leaves, chopped
¼ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper

For Assembly

2 cups baby spinach leaves, well dried
16 ounces thinly sliced smoked salmon
4-6 flour tortillas (depending on size)

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Instructions

Prepare the Lemon Dill Cream Cheese: In a medium bowl, combine softened cream cheese, fresh lemon juice, lemon zest, chopped dill, kosher salt, and freshly cracked black pepper. Stir well until all ingredients are evenly incorporated and the mixture is smooth.
Spread the Mixture: Lay each tortilla flat on individual pieces of cling wrap. Evenly spread a generous amount of the lemon dill cream cheese mixture onto each tortilla, leaving a ½ inch border along the edges for easier rolling.
Layer the Fillings: Place a single layer of fresh baby spinach leaves over the cream cheese spread on each tortilla, followed by a single layer of thinly sliced smoked salmon, ensuring even coverage.
Roll and Chill: Carefully but firmly roll each tortilla tightly, using the cling wrap to help keep the roll secure. Wrap each roll airtight with the cling wrap and refrigerate until ready to serve, allowing the flavors to meld and the roll to firm up.
Slice and Serve: When ready to serve, unwrap the rolls and place them on a cutting board. Trim off the ends for clean edges, then slice each roll into 1½-inch pinwheels. Arrange on a serving platter and serve immediately for the best texture and flavor.

Notes

Ensure the baby spinach leaves are dry to prevent soggy tortillas.
Chilling helps the pinwheels hold their shape and enhances flavor melding.
For a gluten-free version, substitute tortillas with gluten-free wraps.
Can be prepared a few hours ahead and stored covered in the refrigerator.
Leftover pinwheels are best consumed within 24 hours for peak freshness.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Appetizer
Method: No-Cook
Cuisine: American