These smoked salmon pinwheels are one of my most reliable recipes for easy, elegant entertaining. I recently made a batch for a small get-together with friends on the patio, and they disappeared in minutes. They feel special without requiring any time spent over a hot stove, which is a win in my book.
What I love most is the balance of classic flavors—creamy, salty, and fresh—all rolled into a perfect bite-sized appetizer. They come together in just 15 minutes and can be made ahead, making them ideal for holiday parties, brunch, or any time you need a simple, impressive snack.
How to Roll Perfect Pinwheels
Achieving a tight, neat roll is the key to pinwheels that hold their shape. Start by spreading the cream cheese mixture evenly all the way to the edges of the tortilla; this acts as a glue. When you begin to roll, make the first turn as tight as you can, tucking the edge under itself. Continue rolling with firm, consistent pressure. You want the log to be snug, but not so tight that the filling squeezes out the sides. Wrapping it securely in plastic wrap before chilling will also help compress the layers and guarantee clean, beautiful slices.
Balancing Salty, Creamy, and Fresh Flavors
The magic of this recipe is in its flavor harmony. The rich, salty smoked salmon is perfectly mellowed by the tangy, full-fat cream cheese. Fresh dill and lemon zest cut through that richness, adding bright, aromatic notes that lift the entire flavor profile. The capers are a non-negotiable for me, as their sharp, briny pop provides a wonderful contrast in every bite. If you find your salmon is particularly salty, you can pull back slightly on the capers or add an extra squeeze of lemon to the cream cheese to maintain that perfect balance.
Tips for Customizing Your Pinwheels
This recipe serves as an excellent foundation for your own creative twists. The key is to add ingredients that complement the salmon without overpowering it. For a fresh crunch, add a layer of very thinly sliced cucumber or crisp butter lettuce. Finely chopped red onion can add a sharp, savory bite that works well with the dill. You could also swap the herbs; chives offer a milder, delicate onion flavor. For a bit of heat, a small amount of prepared horseradish mixed into the cream cheese is a classic and delicious addition. My take: I sometimes add a sprinkle of everything bagel seasoning over the cream cheese for extra texture and flavor.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 12 pinwheels
- Difficulty: Easy
Ingredients
- 227g (8 oz) cream cheese, softened
- 2 large (10-inch) tortillas or lavash bread, gluten-free if needed
- 227g (8 oz) smoked salmon, thinly sliced
- 6g (2 tbsp) fresh dill, finely chopped
- 18g (2 tbsp) capers, drained and chopped
- 2g (1 tsp) fresh lemon zest
- Freshly ground black pepper, to taste
Step-By-Step Instructions
- Prepare the Cream Cheese Spread
In a medium bowl, combine the softened cream cheese, chopped dill, lemon zest, and a pinch of black pepper. Stir with a spatula until the mixture is smooth and completely combined. This ensures every bite has a consistent, fresh flavor.
- Layer the Ingredients
Place the tortillas on a clean cutting board or work surface. Using an offset spatula or knife, spread the cream cheese mixture in an even layer over each tortilla, reaching all the way to the edges. Arrange the slices of smoked salmon over the cream cheese, creating a single, slightly overlapping layer.
- Add the Capers
Sprinkle the chopped capers evenly over the smoked salmon. Distributing them well provides a pleasant, briny burst that contrasts with the creamy base.
- Roll the Tortillas
Starting from the edge closest to you, roll each tortilla into a tight log. Apply gentle, even pressure as you roll to keep the layers snug and prevent gaps. The cream cheese at the far edge will help seal the roll.
- Chill to Firm
Wrap each log tightly in plastic wrap. This helps the pinwheels hold their round shape. Refrigerate for at least 30 minutes. Chilling solidifies the cream cheese, which is essential for achieving clean slices.
- Slice the Pinwheels
Unwrap the chilled logs. Using a sharp serrated or chef’s knife, trim off the uneven ends. Slice each log into 1-inch (2.5 cm) thick rounds. For the cleanest cuts, wipe the knife blade between slices if needed.
- Plate and Serve
Arrange the pinwheels on a platter. If desired, garnish with a few extra sprigs of fresh dill. Serve immediately while chilled for the best texture and flavor.
If you enjoy this dish, try our Leftover Vegetable Frittata for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Herb Swap: Use finely chopped fresh chives or parsley in place of dill for a different fresh flavor profile.
- Add a Veggie Crunch: Layer in very thinly sliced cucumber, radishes, or a handful of fresh spinach for added texture and freshness.
- Spicy Version: Mix 1/2 teaspoon of prepared horseradish or a pinch of red pepper flakes into the cream cheese for a gentle kick.
- Dairy-Free: Use a high-quality dairy-free cream cheese alternative. Ensure it’s thick enough to hold the roll together.
Make-Ahead, Storage & Reheat
These pinwheels are perfect for making ahead. You can assemble and wrap the logs up to 24 hours in advance and store them in the refrigerator. Slice just before serving. Store leftover sliced pinwheels in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving: 1 pinwheel
- Calories: 96 kcal
- Carbohydrates: 2g
- Protein: 5g
- Fat: 7g
Per 100g: 240 kcal, 5g carbs, 13g protein, 18g fat. Estimates only.
FAQ
How do I stop the filling from squishing out when I slice the log?
Chilling the log is key. A brief time in the freezer, about 15-20 minutes, makes the cream cheese firm enough to slice cleanly without smearing or squishing out.
What is the best way to get clean, even slices for a professional look?
A sharp serrated knife gives a clean cut. For an even better result, use unflavored dental floss. Just slide it under the log and pull the ends to slice through.
Why are my pinwheels unrolling instead of holding a tight spiral?
A loose roll or not enough chilling time is the likely cause. Wrap the log snugly in plastic to create a tight cylinder, then chill it so the filling can firm up.
When making these ahead, how do I keep the tortillas from getting soggy?
Choose a full-fat block cream cheese, as it has less water than the whipped kind. Also, gently pat the smoked salmon with a paper towel to remove excess moisture.
Can I freeze leftover pinwheels to save them for another occasion?
I don't recommend freezing these. The cream cheese texture can become watery and grainy when it thaws, and the fresh dill will lose its bright flavor and texture.
Do gluten-free tortillas work as well for making these pinwheels?
Yes, but they can be more delicate. I recommend briefly warming the tortillas to make them more flexible before rolling. You may need to handle them more gently.
What is the secret to rolling the log tightly without tearing the wrap?
Plastic wrap is your best tool for this. After spreading the filling, use the edge of the wrap to help you start the roll and pull it back tightly with each turn.
How much cream cheese filling is the right amount for easy rolling?
Spread a thin, even layer of the cream cheese filling, leaving about a half-inch border along the far edge. This gives the filling space to move without squeezing out.
Equipment
- 1 Medium mixing bowl
- 1 Offset spatula or knife
- 1 Sharp serrated or chef's knife
- Plastic wrap
- Cutting board
- Serving platter
Ingredients
- 227 g (8 oz) Cream cheese softened
- 2 large Tortillas or lavash bread 10-inch, gluten-free if needed
- 227 g (8 oz) Smoked salmon thinly sliced
- 6 g (2 tbsp) Fresh dill finely chopped
- 18 g (2 tbsp) Capers drained and chopped
- 2 g (1 tsp) Fresh lemon zest
- Freshly ground black pepper to taste
Instructions
- Combine softened cream cheese, chopped dill, lemon zest, and black pepper in a medium bowl until smooth and blended.
- Place tortillas on a work surface and spread the cream cheese mixture evenly to the edges.
- Arrange smoked salmon slices over the cream cheese in a single overlapping layer.
- Sprinkle chopped capers evenly over the salmon.
- Roll each tortilla tightly from the edge closest to you, applying firm pressure to create snug logs.
- Wrap each log tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Unwrap chilled logs, trim uneven ends, and slice into 1-inch thick rounds using a sharp knife, wiping the blade between cuts if needed.
- Arrange pinwheels on a platter and garnish with extra fresh dill if desired. Serve chilled.
