These Salmon Pinwheels are so delicious and easy to make. You don’t even need to know how to cook to make this fantastic appetizer.
I used a combination of cream cheese and chive and onion cream cheese here, plus fresh dill, and a bit of lemon zest to brighten things up. This recipe makes about 12-14 pinwheels and easily doubles or triples to feed a crowd.
Thank you to my grocery partner Kroger for supporting The Rose Table and this recipe! It’s partnerships like this that keep The Rose Table going.
I originally came up with this adorable pink and green appetizer for my Wicked Ball and called this Glinda-themed bite Popular Pinwheels. No matter what you call them, this make-ahead salmon appetizer is a winning recipe.
Salmon Pinwheels
2 Mission spinach tortillas
4 oz cream cheese
2 oz chive and onion cream cheese
1 Tbsp fresh dill
Zest from 1/2 a lemon
4-6 oz smoked salmon
- In a small bowl, combine both cream cheeses and chopped dill.
- Carefully spread cream cheese mixture onto spinach tortillas, leaving a half inch around the edge.
- Top cream cheese with lemon zest and smoked salmon. Roll tightly and slice into about six pinwheels per tortilla.
Read more about my Wicked Ball here. Watch the episode:
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