Best 7 Smoked Salmon Pinwheels Recipes

SMOKED SALMON PINWHEELS

Steps:

• Combine the cream cheese, lemon juice, red onion, and basil in a bowl until completely blended.
• On a piece of waxed paper, arrange the smoked salmon slices in a rectangle about 3 inches wide and 12 inches long, slightly overlapping each piece. (If the salmon slices are cut irregularly, simply piece them together like a puzzle.)
• Spread a thin layer of the cream cheese mixture on the salmon, sprinkle with the capers, and roll up like a jellyroll.
• Refrigerate for 1 hour to firm, then cut into 1/2-inch slices. Place each pinwheel atop a cucumber round to serve.

SMOKED SALMON PINWHEELS

Steps:

• Mix cream cheese and dill together in a bowl. Spread about 1/4 cup cream cheese mixture onto each tortilla. Sprinkle 1/4 cup salmon over cream cheese layer. Arrange 3 to 4 spinach leaves and 4 red bell pepper strips over salmon layer. Roll tortilla tightly around filling and wrap securely in plastic wrap; refrigerate for at least 2 hours and up to 24 hours.
• Remove plastic wrap and cut rolls into 1-inch pieces.

SMOKED SALMON ASPARAGUS PINWHEELS (PARTY SANDWICHES)

Steps:

• In a bowl stir together softened cream cheese and mayo; season with a pinch of cayenne pepper or to taste (if using) mix very well to combine.
• Remove crusts from ends of bread slices.
• Using a rolling pin roll out the bread slices to flatten slightly.
• Divide/spread the the cream cheese mixture between the 6 slices of bread.
• Divide and top with smoked salmon slices.
• Place one asparagus spread along the shorter end of each slice of bread (trim ends more if necessary to roll).
• Roll each slice of bread up firmly.
• Wrap EACH roll of bread up firmly in plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
• Remove from fridge, using a serrated knife, slices each roll into 6-8 pieces.
• Cover and refrigerate pinwheels if not serving immediately.

SMOKED SALMON PINWHEELS

Steps:

• In a food processor, combine the cream cheese, onions, lemon zest, salt and pepper; cover and process until smooth. Transfer to a small bowl; stir in salmon. Spread over tortillas. , In a small bowl, toss arugula with olive oil and lemon juice; place over salmon mixture. Roll up tortillas tightly and wrap in plastic. Refrigerate for 2-3 hours. Cut each roll-up into nine slices.

BACON AND SMOKED SALMON PINWHEELS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop.
• Make an aioli by combining mayonnaise, garlic, chives, salt, and pepper in a bowl. Set aside.
• Roll the puff pastry out into a 12-inch square. Spread aioli onto the pastry quickly and top with bacon, tomatoes, and salmon. Roll up jelly roll-style and cut into 12 equal pieces. Lay on the prepared baking sheet and let chill for about 30 minutes.
• Bake in the preheated oven until golden, about 18 minutes.

SMOKED SALMON PINWHEELS OR BAGUETTE SLICES

Steps:

• Directions for PINWHEELS:.
• Mix the cream cheese, lemon juice and red onion together.
• Spread the cream cheese mixture evenly onto the tortillas.
• Place a layer of smoked salmon across the middle of each tortilla.
• Sprinkle the capers along the salmon.
• Tightly roll each tortilla and wrap securely in plastic.
• Refrigerate for at least 2 hours before cutting into ¾ inch slices and serving.
• Directions for BAGUETTES:.
• Mix the cream cheese and lemon juice together.
• Spread the cream cheese mixture evenly onto the baguette slices.
• Top with smoked salmon and sprinkle the red onion and capers on top.

SMOKED SALMON PINWHEELS

Steps:

• Mix cream cheese and dill weed. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with 1/4 cup salmon. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla.
• Roll up tortillas tightly; seal edge of each tortilla by spreading with additional cream cheese mixture. wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.
• To serve, cut into 1-inch pieces. Place cut side up on serving platter.