These Smoked Salmon Pinwheels are a savory, creamy appetizer that is perfect for just about any occasion! Smoked salmon, cream cheese, capers and fresh tomatoes are all rolled up and chilled in a tortilla for an easy finger food that is great to feed a crowd!
Why You’ll Love This Recipe
- EASY – With no baking and no cooking, all you need to do is assemble these simple ingredients, roll them up and let them chill in your fridge for a while. It’s impossible to mess this recipe up! Which makes it a great, low stress dish for entertaining guests.
- MAKE AHEAD – You can also make this dish ahead of time and have it waiting in your refrigerator until the guests arrive!
- GREAT FINGER FOOD – Another thing that makes this recipe great for a crowd is that it’s so easy to share and easy to eat. Your guests can just grab and go. With these little hand held sandwiches, you don’t even need a plate!
Smoked Salmon Pinwheels
Just 5 simple ingredients and a couple minutes of prep is all you need. Keep in mind that these Pinwheels do need to chill in your refrigerator for a couple hours in order to set. So plan ahead! For step-by-step instructions, check out the printable recipe card below. But here is what you’ll need to get started:
- TORTILLAS – Look for one about 8-10″ in size. We used flour tortillas. But you can use spinach or whole wheat. You can even use Gluten Free Tortillas if you need to!
- CREAM CHEESE – You’ll see a lot of these recipe that involve you putting herbs and spices into your cream cheese mixture. We like the shortcut of using Philadelphia Garlic and Herb Cream Cheese! But, really, they have a ton of different flavors that would work well in this recipe, including Garden Vegetable or Chive and Onion.
- SMOKED SALMON – You can smoke your own salmon for this recipe, or use some bought from the store.
- CAPERS – One small (5 ounce) jar of capers will do.
- DICED TOMATOES – Any kind of tomato will work. Just make sure it is really red and ripe, and not too watery. In fact, after dicing the tomato, we suggest putting the pieces on a paper towel and then patting them gently with another paper towel to get some the excess moisture out.
Storage, Leftovers and Freezing
You can store leftovers in an airtight container in your refrigerator. They should stay good for about 3 days. Although the tortilla may start to get a little soggy.
You can also make and freeze your Smoked Salmon Rolls. Make them all the way up until you wrap them to put them in the fridge. But, instead wrap them with Aluminum Foil as well and put them in your freezer. They should be good for up to 3 months. Allow to thaw in your refrigerator overnight before serving.
Can You Make Smoked Salmon Rolls Without Tortillas?
Yep! There are lots of versions of this recipe that don’t have a tortilla at all. The salmon itself is what all the ingredients are wrapped up in.
To do this, don’t cut your salmon into tiny pieces. You will want a large, thin yet sturdy slice of salmon. Unwrap Saran Wrap and lay on a flat surface. Lay the salmon on the plastic wrap. Then layer the cream cheese, tomatoes and capers like you would with a tortilla. Then carefully roll the salmon (without the Saran Wrap) up as tightly as possible. Once rolled, wrap tightly in the Saran Wrap and let chill.
Additions to Your Salmon Pinwheels
We kept this recipe pretty simple, but some things that you can add to your Smoked Salmon Pinwheel would be:
- Thinly sliced Red Bell Pepper
- Fresh Dill
- Lemon Juice
- Red Onions
- Baby Spinach
Notes, Tips and FAQs
- CAN YOU USE ANOTHER MEAT BESIDES SALMON? – Yes! Using smoked turkey or smoked ham would work just as well!
- SOFTEN CREAM CHEESE – Make sure you let your cream cheese soften a bit before trying to spread. It will be alot easier.
We hope you enjoy this Smoked Salmon Pinwheel Recipe. We’d love to hear how it turned out for you! Please leave some feedback in the comment section below! Happy eating!
Smoked Salmon Pinwheels
- 4 large flour tortillas 8-10" in size
- 1 package 7.5 oz, garlic and herb cream cheese
- 1 package 4-1/2 oz, smoked salmon ,flaked into small pieces
- 1 jar 5 oz, capers
- 1/2 cup diced fresh tomatoes
- Divide the package of cream cheese into four sections by slicing the cheese with a knife.
- Spread one section of cheese onto one tortilla.
- Place Salmon on top of the cream cheese.
- top with 1/4 of the jar of capers and 1/4 of the tomatoes.
- Roll up the tortilla and wrap in plastic wrap. Repeat until all 4 tortillas are full and wrapped.
- Refrigerate for 2 hours or overnight. When ready to serve, remove from the refrigerator and discard the plastic wrap. Slice into 1" pieces and serve immediately.