Smoked Salmon Cucumber Pinwheels (Printable Version)

Creamy cheese, crisp cucumber, smoked salmon wrapped in soft tortillas—chilled bite-sized pinwheels for gatherings.

# What You Need:

→ Dairy and Cheese

01 - 7 oz cream cheese, softened
02 - 2 tablespoons sour cream
03 - 1 tablespoon fresh dill, finely chopped
04 - 1 teaspoon lemon juice
05 - Freshly ground black pepper, to taste

→ Vegetables

06 - 1/2 medium cucumber, peeled, seeded, finely diced

→ Fish

07 - 5 oz smoked salmon slices

→ Bread

08 - 4 large flour tortillas (10-inch diameter)

# Step-by-Step Directions:

01 - Combine cream cheese, sour cream, dill, lemon juice, and pepper in a mixing bowl. Stir until creamy and uniformly blended.
02 - Lay tortillas flat. Using a spatula or spoon, evenly coat each tortilla with the cream cheese mixture, reaching all edges.
03 - Distribute finely diced cucumber evenly over the cream cheese layer on each tortilla.
04 - Arrange smoked salmon slices in a single layer atop the cucumber.
05 - Starting from one end, tightly roll up each tortilla into a compact log.
06 - Wrap each roll in plastic wrap. Refrigerate for a minimum of 1 hour to allow the filling to set.
07 - Unwrap and trim the ends of each roll. Slice each roll into 6 equal pinwheels using a sharp knife.
08 - Arrange pinwheels on a serving platter and serve chilled.

# Expert Advice:

01 -
  • They taste like a café treat but take hardly any time to create.
  • The crisp cucumber and creamy dill cheese keep each bite refreshing—they disappear fast at gatherings!
02 -
  • If you rush the chilling, the slices will squish and fall apart—patience makes all the difference!
  • I discovered that warming tortillas slightly prevents cracking and makes rolling easier.
03 -
  • Use plastic wrap to shape and tighten the rolls—it prevents any filling from falling out.
  • Fresh herbs added at the last minute always spark up the flavor.
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