Smoked Salmon Pinwheels
Smoked Salmon Pinwheels are an appetizer that everyone will be raving about at your next dinner party! This is a simple no bake recipe that yields delicious and picturesque pinwheels that will satisfy your smoked salmon craving. Make them for your next get together with friends and family, and consider making a double batch – they tend to go pretty quickly!
Smoked Salmon Pinwheels
I’m a real sucker for smoked salmon. I just can’t help it! The intensely smokey, salty flavor of the fish is always so satisfying, especially when it’s paired with cream cheese.
If you’re a big fan of a cream cheese and lox bagel (swoon), then you’re going to fall head over heels for this simple appetizer recipe! It’s got everything you love about that breakfast classic, all rolled into handheld pinwheels that are perfectly portioned for any party.
The cream cheese is far from just cream cheese, too. No, this cream cheese filling that hold the pinwheels together is flavored with a medley of mouthwatering ingredients that compliment the smoked salmon perfectly! Notes of creamed horseradish, freshly chopped dill, spring onions, and zesty lemon are present in the cream cheese.
It’s difficult to say which aspect of these pinwheels is the most scrumptious, honestly. The smoked salmon is always a big hit, but I often find that people rave the most about the boldly flavored cream cheese filling!
With football season right around the corner, now’s the time to stock up on as many appetizer and finger food recipes as possible. And while I love the classic football foods like wings, pizza, and nachos, sometimes it’s nice to make the appetizer spread a little bit more sophisticated.
No matter what the occasion is, whether it be a laid back football party or a slightly more formal cocktail hour, these smoked salmon pinwheels are sure to impress and be a massive hit.
How to Make Smoked Salmon Pinwheels
- Mix all ingredients for the filling and add pepper to taste. Keep in mind that if the smoked salmon is already salty enough for your tastes, you can omit the additional salt.
- Take a big piece of plastic wrap and place flat on a surface. Don’t cut the plastic wrap yet, cut it after you have placed the salmon on it and be sure to leave some overhang on one side to better close it after it has been rolled up.
- Now, evenly place the salmon slices beside each other on the plastic wrap. Make sure they overlap a tiny bit on all edges to get a nice salmon wrap.
- Spread the cream cheese filling evenly over the salmon, leaving out an inch at the bottom.
- With the help of the plastic wrap, carefully roll up the salmon from the top to the bottom. Try to wrap it as tight as possible.
- Wrap the plastic around it at the end and place in the fridge for at least 4 hours to help the filling to set and the rolls to stabilize.
- Take out of the fridge and cut into 1 inch rolls using a very sharp knife. Don’t use much pressure to not deform the rolls too much. A bread knife is great for this if you don’t have a very sharp knife.
- Serve cold, and enjoy!
Variations to Try:
- Instead of dill and horseradish you can add capers.
- Cooked asparagus, cut into very small pieces is also a great addition.
- You can also use half cream cheese and half Ricotta or mascarpone.
Can I make these pinwheels ahead of time?
You have to make these at least 5 hours ahead of when you plan to serve them, and leaving them in the fridge for up to 2 days is possible.
Can I make more using this same recipe?
You sure can! Just double up on the ingredients and make two salmon rolls instead of just the one. Like I mentioned earlier, doubling this recipe is a great idea if you’re serving a lot of people. These tend to get eaten up pretty quickly!
Serve up these appetizers at your next cocktail hour!
- Smoked Salmon Canapes with Whipped Chive Cream Cheese
- Crab Stuffed Mushrooms
- The Best Hot Crab Dip
- Easy Lobster Arancini
Get the Recipe: Smoked Salmon Pinwheels
- 12 ounces smoked salmon, presliced
For the filling:
- 10 ounces cream cheese, softened
- 3 teaspoons creamed horseradish
- 2 teaspoons fresh chopped dill
- 2 small spring onions, finely sliced
- ½ lemon, use the juice and the zest
- pepper to taste
- plastic wrap
- Combine all filling ingredients and add pepper to taste.
- Arrange a large sheet of plastic wrap on a flat surface.
- Evenly place the salmon slices beside each other on the plastic wrap. Make sure they overlap a tiny bit on all edges to get a nice salmon wrap
- Wpread the cream cheese filling evenly over the salmon, leaving out an inch at the bottom
- With the help of the plastic wrap carefully roll up the salmon from the top to the bottom. Try to wrap it as tight as possible
- Wrap the plastic around it at the end and place in the fridge for at least 4 hours to help the filling to set and the rolls to stabilize
- Take out of the fridge and cut into 1 inch rolls using a very sharp knife (a bread knife works well so you don’t squash your salmon roll.)
- Serve cold