Ingredients
Scale
- 4 large flour tortillas (10-12 inches diameter)
- 8 ounces cream cheese, softened to room temperature
- 8 ounces smoked salmon (lox), thinly sliced
- ¼ cup fresh dill, finely chopped
- 2 tablespoons capers, drained and roughly chopped
- ¼ small red onion, very thinly sliced
- ½ English cucumber, thinly sliced lengthwise (optional)
- 2 teaspoons fresh lemon juice
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder (optional)
- Fresh dill sprigs for garnish
Instructions
- Prepare the cream cheese spread by placing the softened cream cheese in a small bowl. Add the chopped fresh dill, lemon juice, black pepper, and garlic powder if using. Mix everything together with a fork until well combined and smooth. Taste and adjust seasonings if desired—you want a well-seasoned spread that will flavor the entire pinwheel.
- Prep your ingredients by laying out all components within easy reach. Pat the smoked salmon slices dry with paper towels if they’re wet. If using cucumber, slice it very thinly lengthwise and pat dry. Slice the red onion paper-thin—use a mandoline if you have one for uniformly thin slices. Chop the capers roughly. Having everything ready makes assembly quick and easy.
- Spread the cream cheese mixture by laying one tortilla flat on your cutting board or clean work surface. Using a butter knife or offset spatula, spread about one-quarter of the cream cheese mixture evenly over the entire surface of the tortilla, going all the way to the edges. Don’t leave a border—you want coverage everywhere for the best flavor and to help seal the roll. The layer should be thin but complete.
- Layer the smoked salmon by arranging the salmon slices in an even layer over the cream cheese, covering about two-thirds to three-quarters of the tortilla surface. Leave about 2 inches at the edge farthest from you uncovered—this will be the sealing edge. Overlap the salmon slices slightly to create an even layer without gaps. If your salmon slices are large, you may need to fold or cut them to fit properly.
- Add the vegetables and capers by sprinkling about one-quarter of the chopped capers evenly over the salmon. Distribute one-quarter of the thinly sliced red onion over the surface. If using cucumber, lay thin cucumber slices over the salmon in a single layer. Don’t overload—you want enough vegetables for flavor and crunch but not so much that the tortilla won’t roll properly.
- Roll tightly by starting from the edge closest to you (the fully-covered end). Begin rolling the tortilla away from you, rolling as tightly as possible without squeezing out the filling. Use your fingers to tuck and compress the roll as you go, keeping constant pressure to ensure a tight spiral. The uncovered cream cheese edge at the end will seal the roll shut. Press gently along the seam to seal completely.
- Chill or slice immediately by either wrapping the rolled tortilla tightly in plastic wrap and refrigerating for at least 30 minutes (this firms everything up for cleaner slices), or slicing immediately if you’re short on time. Repeat the entire process with the remaining 3 tortillas and ingredients. Chilling is recommended for the prettiest, cleanest slices.
- Slice into pinwheels by using a sharp knife (serrated works great) to trim off the uneven ends of each roll—about ½ inch from each side. Then slice the roll into ¾-inch to 1-inch thick rounds. You should get 6-8 pinwheels per tortilla roll. Wipe your knife clean between cuts for the neatest slices. Arrange the pinwheels on a serving platter cut-side up to show off the beautiful spiral pattern, garnish with fresh dill sprigs, and serve immediately or cover and refrigerate until ready to serve.
Notes
- Tortilla temperature matters: If your tortillas are cold from the refrigerator, let them sit at room temperature for 10 minutes before using—cold tortillas are more likely to crack when rolled.
- Cream cheese consistency is crucial: Too cold and it tears the tortilla; too warm and it’s runny. Room temperature is perfect.
- Tight rolling prevents gaps: The tighter you roll, the prettier your spirals will be and the less likely they are to unroll or fall apart.
- Sharp knife is essential: A dull knife squashes the pinwheels as you cut. Use a sharp knife and a gentle sawing motion for clean slices.
- Make ahead tip: These actually taste better after chilling for a few hours as the flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 3 pinwheels
- Calories: 185
- Sugar: 2g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 35mg