Smoked Salmon Cucumber Pinwheels (Printable)

Tortillas rolled with dill cheese, cucumber, and smoked salmon create flavorful, elegant appetizers for gatherings.

# 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, and finely diced

→ Fish

07 - 5 oz smoked salmon slices

→ Bread

08 - 4 large flour tortillas (10-inch)

# Directions:

01 - Blend cream cheese, sour cream, dill, lemon juice, and black pepper in a mixing bowl until smooth and consistent.
02 - Lay tortillas flat and evenly distribute the cream cheese mixture across each, ensuring full coverage to the edges.
03 - Sprinkle diced cucumber uniformly over the prepared cheese layer.
04 - Arrange smoked salmon slices in a single layer atop the cucumber.
05 - Tightly roll each tortilla from one end into a log shape.
06 - Encase each roll in plastic wrap and refrigerate for a minimum of 1 hour to set.
07 - Unwrap chilled rolls, trim ends, and slice each into 6 equal pinwheels.
08 - Place pinwheels on a serving platter and offer chilled.

# Expert Advice:

01 -
  • No one suspects how easy these are until they watch you roll them up.
  • The freshness from dill and cucumber cuts perfectly through creamy, smoky richness—it's a balancing act that wins over skeptics.
02 -
  • If you rush the chilling step, the pinwheels unravel and lose their shape—patience pays for clean spirals.
  • Switching to gluten-free tortillas once testing for a friend's allergy, I learned they break more easily: warm them up before rolling.
03 -
  • Don’t skip trimming the ends—they can be uneven and distract from the final presentation.
  • Layer ingredients gently; rushing leads to uneven spirals and less wow-factor.
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