25 minutes
Delicate and elegant pinwheels made with herbed cream cheese and smoked salmon, perfect for a sophisticated appetizer or snack.
Cream Cheese, room temperature
0 oz
Lemon Zest, grated
teaspoons
teaspoons
Scallions, chopped (white and green parts)
tablespoons
Himalayan Pink Salt
to taste
Black Pepper, freshly ground
to taste
Cold-Smoked Salmon, about 12 slices
0 oz
1. Blend Ingredients
First, blend the cream cheese, grated lemon zest, Dijon mustard, and chopped scallions together. Use a food processor or blender to ensure the mixture becomes smooth and evenly seasoned. Add a pinch of pink salt and a few grinds of black pepper, processing until everything is well combined and creamy.
2. Spread Mixture
Next, take your slices of cold-smoked salmon and lay them out flat. Spread a thin, even layer of the herbed cream cheese mixture over each slice of salmon.
3. Roll and Serve
Once the cream cheese mixture is spread, carefully roll each salmon slice into a tight pinwheel. Place the rolls seam-side down on a plate to keep them from unrolling. Serve immediately or refrigerate for up to three days.
Opt for high-quality cold-smoked salmon for its silky texture and subtle smokiness.
Chill the rolled tortillas wrapped in plastic for at least an hour before slicing to firm up the cream cheese.
Roll the tortillas tightly to create a neat, compact log, which helps the pinwheels hold their shape.
Apply a uniform layer of herbed cream cheese over the tortillas, leaving a small border to avoid spillage.
Use a sharp serrated knife and a gentle sawing motion to cleanly slice the chilled rolls into pinwheels.
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