Description
Learn how to make delicious smoked salmon pinwheels with our easy recipe. Perfect for any occasion, these savory bites are sure to impress!
Ingredients
- 2 spinach wraps (burrito size)
- 4-6 ounces (113-170g) cream cheese
- 1 tablespoon (15 ml) chopped fresh dill
- 1/2 tablespoon (8 ml) chives
- 1/8 teaspoon (1 ml) garlic powder
- 2-3 cups (60-90g) spinach
- 4-6 ounces (113-170g) smoked salmon
Instructions
- In a small mixing bowl, blend together the cream cheese, dill, chives, and garlic powder until the mixture is smooth and well-combined.
- Place both spinach wraps on a flat surface and spread the cream cheese mixture evenly over each, leaving about a half-inch border around the edges. Ensure that the spread reaches the very edge on one side, as this side will be used to “seal” the roll.
- Divide the spinach equally between the two wraps, layering it on top of the cream cheese, and then add the smoked salmon evenly over the spinach.
- Roll each wrap tightly, ensuring to tuck in the ends as you go. It’s crucial to roll them as snugly as possible to ensure the pinwheels stay intact when sliced.
- Using a small serrated knife, trim the uneven edges from each wrap, then slice them into ½ inch thick rounds. You should end up with approximately 14-16 pinwheels, about 7-8 from each wrap.
- You can either arrange them directly on a serving platter or insert a toothpick into each pinwheel for easier serving. This recipe serves 4.
Notes
- Spread the cream cheese mixture evenly to the edges of the wraps to seal the pinwheels when rolling.
- Layer spinach on top of the cream cheese before adding smoked salmon for even ingredient distribution.
- Trim wrap edges before slicing for uniform and visually appealing pinwheels.