Smoked Salmon and Dill Cream Cheese Pinwheels
Equipment
- Mixing Bowl
- Knife
- Cutting Board
- Plastic Wrap
Ingredients
- 4 large flour tortillas
- 8 ounces cream cheese, softened
- 3 tablespoons fresh dill, finely chopped
- 1 tablespoon lemon juice
- 6 ounces smoked salmon, thinly sliced
- 1/2 cucumber, thinly sliced
- 2 tablespoons capers
Instructions
- In a mixing bowl, stir the softened cream cheese with the chopped dill and lemon juice until evenly combined.
- Lay one tortilla flat and spread a quarter of the cream cheese mixture across the entire surface in a thin layer.
- Arrange a portion of the smoked salmon slices over the cream cheese, followed by several cucumber slices and a sprinkle of capers.
- Roll the tortilla tightly from one end to the other, pressing gently as you go to keep the filling in place. Repeat with the remaining tortillas and filling.
- Wrap each roll in plastic wrap and place in the refrigerator for at least 30 minutes to firm up.
- Remove the wraps from the refrigerator, unwrap, and slice each roll into 1-inch pieces with a sharp knife before serving.
Notes
Chill the rolls a bit longer if your kitchen is warm so the slices hold their shape on the platter. Capers add a nice briny pop that pairs well with the salmon, but you can skip them if you prefer a milder taste. These pinwheels taste best the same day but can be stored wrapped in the fridge for up to 24 hours.
Course: Appetizer
Cuisine: American
Equipment: Mixing Bowl, Knife, Cutting Board, Plastic Wrap
Cuisine: American
Equipment: Mixing Bowl, Knife, Cutting Board, Plastic Wrap