Smoked Salmon Cucumber Cream Cheese Pinwheels
Smoked Salmon Cucumber Cream Cheese Pinwheels
Ingredients
For the Cream Cheese Spread
- 8 ounces cream cheese, softened
- 4 ounces smoked salmon, finely diced
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Pinwheels
- 4 large flour tortillas, 10-inch diameter
- 1 English cucumber, thinly sliced into rounds
Instructions
- 1
In a medium bowl, combine the softened cream cheese, finely diced smoked salmon, finely chopped fresh dill, finely chopped fresh chives, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated and the spread is smooth.
⏱️ 5 min
- 2
Lay one large flour tortilla flat on a clean work surface. Spread about 1/4 of the cream cheese mixture evenly over the entire surface of the tortilla, extending to the edges.
⏱️ 2 min
- 3
Arrange a single layer of thinly sliced cucumber rounds over the cream cheese spread. Overlap the cucumber slices slightly to ensure good coverage.
⏱️ 3 min
- 4
Starting from one edge, tightly roll the tortilla into a log. Ensure the roll is firm and compact to prevent it from unraveling. Repeat this process with the remaining tortillas and ingredients.
⏱️ 5 min
- 5
Wrap each rolled tortilla log tightly in plastic wrap. Refrigerate for at least 30 minutes, or up to 2 hours, to allow the cream cheese to firm up and the flavors to meld. This step is crucial for easy slicing.
⏱️ 5 min
- 6
Once chilled, unwrap the tortilla logs. Using a sharp knife, slice each log into 1/2-inch to 3/4-inch thick pinwheels. Arrange on a serving platter and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Salmon Cucumber Cream Cheese Pinwheels
Ingredients
For the Cream Cheese Spread
- 8 ounces cream cheese, softened
- 4 ounces smoked salmon, finely diced
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Pinwheels
- 4 large flour tortillas, 10-inch diameter
- 1 English cucumber, thinly sliced into rounds
Instructions
- 1
In a medium bowl, combine the softened cream cheese, finely diced smoked salmon, finely chopped fresh dill, finely chopped fresh chives, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated and the spread is smooth.
⏱️ 5 min - 2
Lay one large flour tortilla flat on a clean work surface. Spread about 1/4 of the cream cheese mixture evenly over the entire surface of the tortilla, extending to the edges.
⏱️ 2 min - 3
Arrange a single layer of thinly sliced cucumber rounds over the cream cheese spread. Overlap the cucumber slices slightly to ensure good coverage.
⏱️ 3 min - 4
Starting from one edge, tightly roll the tortilla into a log. Ensure the roll is firm and compact to prevent it from unraveling. Repeat this process with the remaining tortillas and ingredients.
⏱️ 5 min - 5
Wrap each rolled tortilla log tightly in plastic wrap. Refrigerate for at least 30 minutes, or up to 2 hours, to allow the cream cheese to firm up and the flavors to meld. This step is crucial for easy slicing.
⏱️ 5 min - 6
Once chilled, unwrap the tortilla logs. Using a sharp knife, slice each log into 1/2-inch to 3/4-inch thick pinwheels. Arrange on a serving platter and serve immediately.
⏱️ 3 min