Easy Smoked Salmon Pinwheels are the perfect little bite for any gathering or party. These appetizers are rolled up with creamy cream cheese, tender smoked salmon, and fresh herbs all wrapped in soft tortillas. The combination of smoky, creamy, and fresh flavors makes them a real crowd-pleaser.
I love making these pinwheels because they come together so quickly and look fancy without much effort. My favorite tip is to chill them well before slicing so the rolls hold together beautifully and slice cleanly. It’s such a simple trick that makes a big difference when serving.
Whenever I bring these to a party, people always come back for seconds. I like to serve them on a pretty plate with some lemon wedges on the side for a little extra zing. They’re perfect finger food that everyone can enjoy without needing utensils or plates, which makes hosting feel easy and relaxed.
Key Ingredients & Substitutions
Flour Tortillas: Choose soft, fresh tortillas without cracks to roll smoothly. If you want gluten-free, try gluten-free wraps or thin rice paper for a twist.
Cream Cheese: Use full-fat for the best creamy texture. Low-fat options work but are less rich. You can swap for mascarpone or ricotta if you prefer a milder taste.
Smoked Salmon: Go for good-quality, thinly sliced smoked salmon. If unavailable, smoked trout or cooked shrimp can make great alternatives.
Fresh Herbs: Dill and chives add fresh brightness, but feel free to use basil, tarragon, or parsley to suit your taste or what you have on hand.
How Can You Make Clean, Neat Pinwheel Slices?
To get perfect pinwheels, chilling is key. After rolling the tortillas tightly, wrap them firmly in plastic and refrigerate for at least 1 hour. This firms up the log, making slicing much easier and preventing the filling from squishing out.
- Use a sharp serrated knife and slice gently with a gentle sawing motion.
- Cut into clean, even 1-inch wide slices for perfect bite sizes.
- If the filling sticks to the knife, wiping the blade clean between cuts helps.
Equipment You’ll Need
- Mixing bowl – for combining the cream cheese and herbs smoothly.
- Spatula or butter knife – to spread the cream cheese evenly on the tortillas.
- Plastic wrap – to wrap the rolled tortillas tightly for chilling, which helps in clean slicing.
- Sharp serrated knife – perfect for cutting the pinwheels without squishing the filling.
- Serving platter – to display your pinwheels beautifully and make serving easy.
Flavor Variations & Add-Ins
- Swap smoked salmon for smoked trout or cooked shrimp for a different seafood twist that still pairs well with cream cheese.
- Add finely diced cucumber or avocado inside for extra crunch and creaminess.
- Mix in capers or finely chopped red onion with the cream cheese for a tangy bite when you want more bold flavor.
- Use fresh dill, basil, or tarragon depending on your herb preference to change the fresh herbal notes.
Easy Smoked Salmon Pinwheels Party Appetizers
Ingredients You’ll Need:
Main Ingredients:
- 4 large flour tortillas (10-inch)
- 8 ounces cream cheese, softened
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper, to taste
- 8 ounces smoked salmon slices
For Garnish and Serving:
- Sour cream or extra cream cheese for topping (optional)
- Decorative toothpicks or cocktail picks for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and spread the ingredients. You’ll then chill the rolled pinwheels in the fridge for at least 1 hour to make slicing easier and keep the shapes firm. Overall, plan for about 1 hour and 15 minutes from start to finish.
Step-by-Step Instructions:
1. Mix the Herb Cream Cheese:
In a medium bowl, combine the softened cream cheese with chopped dill, chives, parsley, lemon zest, lemon juice, salt, and black pepper. Stir until smooth and fully mixed.
2. Spread the Filling on Tortillas:
Lay each flour tortilla flat on a clean surface. Use a spatula or butter knife to spread a thin, even layer of the herb cream cheese over each tortilla, leaving a small border around the edges.
3. Add the Smoked Salmon and Roll:
Arrange the smoked salmon slices evenly over the cream cheese on each tortilla. Starting at one edge, roll the tortilla up tightly into a log.
4. Chill and Slice:
Wrap each rolled tortilla log tightly with plastic wrap. Refrigerate for at least 1 hour; chilling will help the rolls hold together when slicing. After chilling, unwrap the rolls and slice them crosswise into 1-inch thick pinwheels using a sharp serrated knife.
5. Serve and Garnish:
Arrange the pinwheels upright on a serving platter. If you like, top each with a small dollop of sour cream or extra cream cheese and a sprinkle of chopped dill. Secure each with a decorative toothpick for easy serving and a pretty style.
These smoked salmon pinwheels are creamy, fresh, and packed with bright lemon and herb flavors. They make an elegant, bite-sized appetizer perfect for any party or special event.
Can I Use Other Types of Wraps Instead of Flour Tortillas?
Yes! You can substitute flour tortillas with spinach or sun-dried tomato wraps for added flavor and color. Just make sure they’re large and pliable enough to roll without cracking.
How Long Can I Store Smoked Salmon Pinwheels?
Store the pinwheels covered in an airtight container in the fridge for up to 2 days. They’re best enjoyed fresh but will still taste delicious the next day.
Can I Prepare These Pinwheels Ahead of Time?
Absolutely! Make the pinwheels, wrap them tightly in plastic, and refrigerate overnight. Slice them just before serving to keep the edges neat and fresh.
What If I Don’t Have Fresh Herbs?
If fresh dill, chives, or parsley aren’t available, dried herbs can be used but reduce the amount since dried herbs are more concentrated. Alternatively, finely chopped green onions or basil can add a nice touch.
