Smoked Salmon and Dill Pinwheels Recipe

Learn how to make these homemade smoked salmon and dill pinwheels that combine creamy cheese, fresh herbs, and premium smoked salmon. This best easy baking recipe creates elegant appetizers perfect for parties and special occasions - requiring no oven time but delivering professional-looking results every time.

Difficulty:

Beginner

Prep Time:

20 mins

Cook Time:

0 mins

Serves:

24 pinwheels

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g cream cheese, softened</li><li class="ingredients-single-item">2 tbsp crème fraîche (or sour cream)</li><li class="ingredients-single-item">1 tbsp fresh lemon juice</li><li class="ingredients-single-item">2 tsp lemon zest</li><li class="ingredients-single-item">3 tbsp fresh dill, finely chopped</li><li class="ingredients-single-item">1 tbsp capers, drained and chopped</li><li class="ingredients-single-item">1/2 small red onion, very finely diced (about 30g)</li><li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li><li class="ingredients-single-item">200g thinly sliced smoked salmon</li><li class="ingredients-single-item">4 large flour tortillas (25cm diameter)</li><li class="ingredients-single-item">Fresh dill sprigs and lemon wedges for garnish</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Cling film (plastic wrap)</li><li class="equipment-single-item">Sharp knife</li><li class="equipment-single-item">Offset spatula or flat knife</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a medium bowl, combine the softened cream cheese, crème fraîche, lemon juice, and lemon zest. Mix until smooth and well incorporated. The acid from the lemon will brighten the flavor and cut through the richness of the cheese mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Fold in the chopped dill, capers, finely diced red onion, and black pepper. Ensure everything is evenly distributed throughout the cream cheese mixture. This creates a balanced flavor profile with herby brightness, briny notes, and subtle heat.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Lay out one tortilla on a clean work surface. Using an offset spatula or flat knife, spread about 3 tablespoons of the cream cheese mixture evenly over the entire surface, leaving a 1cm border around the edge to prevent overflow when rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Arrange a single layer of smoked salmon slices over the cream cheese mixture, slightly overlapping each piece to create complete coverage. Press down gently to adhere the salmon to the cream cheese.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Starting from the edge closest to you, tightly roll the tortilla away from you, applying gentle but firm pressure as you go to ensure a compact roll. The cream cheese acts as a binding agent to hold everything together.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Wrap the completed roll tightly in cling film, twisting the ends to secure. Repeat with the remaining tortillas and filling ingredients to make 4 rolls in total. Refrigerate the wrapped rolls for at least 2 hours or ideally overnight. This chilling time allows the flavors to meld and makes slicing much cleaner.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When ready to serve, remove the cling film and, using a sharp knife, trim the uneven ends from each roll (chef's treat!). Slice each roll into 6 even pieces, approximately 2cm thick, to create the pinwheels. Clean your knife between cuts for the sharpest presentation.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Arrange the pinwheels on a serving platter, standing them up to display the spiral pattern. Garnish with fresh dill sprigs and lemon wedges. Serve immediately, or cover and refrigerate for up to 2 hours before serving.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Smoked Salmon and Dill Pinwheels Recipe?

The key ingredients are cream cheese, crème fraîche, lemon juice, lemon zest, fresh dill, capers, red onion, black pepper, smoked salmon and flour tortillas. These combine to create a perfect balance of creamy, tangy, herbaceous flavours.

How to cook Smoked Salmon and Dill Pinwheels Recipe at home?

Learn how to cook Smoked Salmon and Dill Pinwheels by mixing cream cheese with herbs and aromatics, spreading it on tortillas, layering with smoked salmon, rolling tightly, and chilling before slicing. This no-bake recipe requires zero cooking time - just assembling and chilling for at least 2 hours to set properly before serving.

Can I make these pinwheels ahead of a party?

Absolutely! These pinwheels are perfect for preparing in advance. Make the rolls up to 24 hours ahead and keep them wrapped in cling film in the refrigerator. For best results, slice them just before serving to maintain their fresh appearance.

What can I use instead of flour tortillas for a gluten-free option?

For a gluten-free alternative, use gluten-free wraps, rice paper wrappers (briefly soaked), or thinly sliced cucumber ribbons. You could also create simpler bite-sized versions by dolloping the cream cheese mixture directly onto cucumber rounds topped with salmon.

How long do salmon pinwheels stay fresh in the refrigerator?

The assembled pinwheels will stay fresh for up to 2 days when properly refrigerated in an airtight container. The texture is best within the first 24 hours. If you notice the tortillas becoming soggy, they've passed their prime serving window.

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