Smoked Salmon Cucumber Pinwheels (Printable version)

Creamy dill cheese, smoked salmon, and cucumber rolled in soft tortillas for elegant bites.

# Ingredient List:

→ Dairy and Cheese

01 - 7 oz cream cheese, softened
02 - 2 tbsp sour cream
03 - 1 tbsp fresh dill, finely chopped
04 - 1 tsp 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)

# How-To Steps:

01 - Combine softened cream cheese, sour cream, chopped dill, lemon juice, and pepper in a mixing bowl. Mix until the texture is creamy and uniform.
02 - Arrange the tortillas flat. Evenly coat each tortilla with the cream cheese mixture, spreading it to the edges.
03 - Scatter the diced cucumber evenly over the cream cheese mixture on each tortilla.
04 - Place smoked salmon slices in a single layer on top of the cucumber across the tortillas.
05 - Starting at one edge, roll each tortilla tightly to form a log.
06 - Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour to allow the filling to set.
07 - Unwrap the chilled rolls, trim the ends, and cut each roll into 6 pinwheels. Arrange pinwheels on a platter and serve cold.

# Expert Advice:

01 -
  • The dill-laced cream cheese elevates each bite into something you would swear was served at brunch in a chic little spot.
  • No baking or tricky steps—just simple assembly and one hour in the fridge for perfectly set pinwheels.
02 -
  • If you skip chilling the rolls, the pinwheels fall apart and the filling squishes everywhere.
  • Switching to chives instead of dill changed the flavor profile in a subtle but fresh way—worth trying if you’re out of dill.
03 -
  • Letting the pinwheel rolls rest in the fridge longer makes slicing tidy and avoids messy edges.
  • A little lemon zest stirred into the filling wakes up the flavors—don’t skip this step if you love bright notes.
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