Smoked Salmon Cucumber Pinwheels (Printable)

Tortillas filled with dill cream cheese, smoked salmon, and cucumber, sliced for a fresh, savory appetizer.

# What You'll Need:

→ Dairy and Cheese

01 - 7 ounces cream cheese, softened
02 - 2 tablespoons sour cream
03 - 1 tablespoon fresh dill, finely chopped
04 - 1 teaspoon lemon juice
05 - Freshly ground black pepper, to taste

→ Vegetables

06 - 1/2 medium cucumber, peeled, seeded, and finely diced

→ Fish

07 - 5 ounces smoked salmon slices

→ Bread

08 - 4 large flour tortillas (10-inch)

# How to make it:

01 - In a mixing bowl, blend together the cream cheese, sour cream, dill, lemon juice, and black pepper until smooth and uniform.
02 - Lay the flour tortillas flat on a clean cutting board. Spread the cream cheese mixture evenly across each tortilla, covering all edges.
03 - Evenly distribute the finely diced cucumber over the cream cheese layer on all tortillas.
04 - Place smoked salmon slices in a single layer atop the cucumber on each tortilla.
05 - Starting from one end, tightly roll each tortilla into a log shape.
06 - Wrap each rolled tortilla snugly in plastic wrap and refrigerate for 1 hour to allow the pinwheels to set.
07 - Remove wraps, trim the ends neatly, and cut each roll into 6 even pinwheels using a sharp knife.
08 - Arrange pinwheels on a platter and serve chilled.

# Recipe Expert Tips:

01 -
  • The cream cheese and dill create a flavor that feels like a secret garden party snack.
  • The crisp cucumber and smoked salmon layers impress guests and make you look effortlessly elegant.
02 -
  • If you rush the chilling step, the pinwheels won't hold their shape—learned that after a slightly sad first batch!
  • Dabbing cucumber dry with a paper towel before adding makes sure the filling stays crisp and not runny.
03 -
  • Softening the tortillas briefly in the microwave makes rolling smoother and prevents cracking.
  • The secret to ultra-neat pinwheels is spreading the filling evenly—any lumps will show up in the final slices.
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