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A colorful platter of assorted cold appetizers for a party, including bruschetta, vegetable rolls, and cheese skewers, arranged on a marble countertop.

Smoked Salmon Pinwheels

These elegant and delicious Smoked Salmon Pinwheels are the ultimate make-ahead cold appetizer for any party. Featuring a creamy herbed cheese spread, thinly sliced smoked salmon, and fresh vegetables rolled in a tortilla, they are sliced into beautiful, bite-sized rounds. They are simple to assemble, visually stunning, and guaranteed to impress your guests.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 8
Course: Appetizer
Cuisine: American, Fusion
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp fresh dill, finely chopped
  • 2 tbsp fresh chives, finely chopped
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • ½ tsp freshly ground black pepper
  • ¼ tsp sea salt optional
  • 4 large flour tortillas 10-inch/25cm
  • ½ lb 225g
  • 1 cup baby arugula or spinach
  • ½ English cucumber, cut into very thin matchsticks
  • 1 tbsp capers, drained optional for garnish

Equipment

  • Medium mixing bowl
  • Fork or hand mixer
  • Measuring spoons
  • Measuring cups
  • Cutting board
  • Sharp knife
  • Vegetable peeler (for cucumber)
  • Clean work surface
  • Plastic wrap
  • Serrated knife
  • Serving platter

Method
 

  1. In a medium bowl, combine the softened cream cheese, dill, chives, lemon juice, lemon zest, and pepper. Mix vigorously with a fork or hand mixer until completely smooth and all herbs are evenly distributed. Taste before adding optional salt.
  2. Lay one tortilla flat on a clean work surface. Spread a generous, even layer of the herbed cream cheese over the entire surface, going right to the edges.
  3. Arrange a single layer of smoked salmon slices over the cream cheese, covering most of the tortilla. Scatter a handful of arugula and a line of cucumber matchsticks about one inch from the edge closest to you.
  4. Starting with that edge, roll the tortilla up as tightly as you can, using your fingers to keep the fillings tucked in. It should feel firm.
  5. Wrap the roll tightly in plastic wrap. Repeat with remaining tortillas and filling. Place all rolls seam-side down in the refrigerator for at least 2 hours, or ideally overnight.
  6. Unwrap the chilled rolls. Using a very sharp serrated knife, trim off the messy ends.
  7. Slice each roll into 1-inch thick rounds. If the knife gets sticky, wipe it clean with a damp paper towel between cuts for cleaner edges.
  8. Arrange the pinwheels on a platter. Garnish with extra dill, capers, or a sprinkle of lemon zest. Serve immediately, or cover loosely and refrigerate for up to 2 hours before serving.

Notes

For the best results, chill the rolls for at least 2 hours (overnight is ideal) to ensure they slice cleanly. The pinwheels can be assembled and refrigerated up to a day in advance. For a gluten-free version, use gluten-free tortillas or wraps. Store leftovers covered in the refrigerator for up to 2 days. For a variation, try using flavored cream cheese or adding a thin layer of horseradish sauce.