Lemon Dill Cream Cheese Salmon Pinwheels

• 8 oz cream cheese, softened
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 pound deli-sliced salmon
• 8 large flour tortillas
• Salt and pepper to taste

Steps

1. 1 In a medium bowl, mix together the cream cheese, dill, lemon zest, and lemon juice until smooth.
2. 2 Season the salmon slices with salt and pepper.
3. 3 Spread a thin layer of the cream cheese mixture over each tortilla.
4. 4 Place a slice of salmon on each tortilla, leaving a small border around the edges.
5. 5 Carefully roll each tortilla tightly around the salmon.
6. 6 Wrap each roll in plastic wrap and refrigerate for at least 30 minutes to set.
7. 7 Slice each roll into 1-inch pinwheels.
8. 8 Serve chilled.

Equipment

• Medium bowl
• Plastic wrap
• Sharp knife

Variations

• Swap out the salmon for turkey for a lighter option.
• Add capers to the cream cheese mix for a briny kick.

Substitutions

• If you can't find fresh dill, use 1 teaspoon of dried dill.
• Use spinach tortillas for a gluten-free option.

Pairings

• Serve with a chilled white wine.
• Perfect alongside roasted vegetables.

Nutrition

Tips

• For an extra flavor boost, sprinkle a little smoked paprika on the salmon before rolling.
• Keep the pinwheels wrapped until ready to serve to maintain their shape.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat gently in the oven if desired.

Freezing: Freezes well for up to a month. Thaw overnight in the refrigerator before serving.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with a crusty baguette for a light lunch.

FAQ