Easy smoked salmon pinwheels make the perfect appetizer or even an entire meal. Served whole, they are a salmon tortilla wrap. Sliced, they’re a delicious pinwheel. However you serve them, they’re deliciuos.
Easy Smoked Salmon Pinwheels are the perfect smoked salmon appetizer or snack! If you love smoked salmon you will definitely love these!
If pinwheels have never been on your radar, maybe it’s time to give them some serious thought! Pinwheels are one of my favorite finger foods of all time. They’re so easy to make, serve, and eat that they are always high on my list of things to make when I have the option to choose whatever works for a specific situation. A creamy dressing of some sort, meat, lettuce, and tortilla all combine to make an appetizer or main dish that everyone loves.
The Long Swim to Easy Smoked Salmon Pinwheels
These salmon pinwheels can be served whole as a salmon tortilla wrap or sliced and served as the classic pinwheel appetizer. They’re a versatile dish that always works. However, we wouldn’t have it if people hadn’t invented the wrap and the pinwheel. These two tributaries come together to form the river that brings us to these tasty salmon pinwheels. Let’s take a quick look at how we got here.
History of the Pinwheel
The pinwheel is an English creation dating back all the way to the 10th century. Back then, the English enjoyed pinwheel sandwiches as snacks that they paired with a hot cup of tea.
When these sandwiches were first invented, people used simple ingredients like butter or cream cheese as the filling and rolled them up with bread slices. Of course, over the centuries, more and more unique ingredients were tried for both the filling and the wrapping itself. Over time, people created all kinds of pinwheels, which is how we came to the modern version of pinwheel sandwiches that so many of us enjoy today!
History of Wraps
People in Mexico, the Mediterranean, and South Asia have been eating wraps since before the 1900s. Perhaps the most recognized pre-Americanized wrap is the burrito which originated in Mexico. In fact, the burrito is the inspiration for the modern-day wrap. However, the wrap as North Americans know it today was developed sometime in the early 1980s. There are two disputed theories on where it was actually invented first.
Some claim that wrap as we know it, an Americanized version of Mexican and Tex-Mex burritos, was invented at a southern California chain called “I Love Juicy”. However, Bobby Valentine, sports icon and owner of The Bobby Valentine Sports Gallery Cafe in Stamford, Connecticut claims to have invented the wrap at about the same time.
Easy Smoked Salmon Pinwheels
Today’s pinwheels are quite different from the original. These days, they’re generally made from a rolled tortilla with cream cheese as a base. And as a host, you get to choose what to fill them with.
I can’t think of a better filling than smoked salmon. Elevates pinwheel sandwiches to a whole new level. Don’t you think?
When I’m expecting company, the first appetizer that comes to mind are these smoked salmon pinwheels. Gorgeously displayed on an appetizer tray, they’re usually the first to go!
Smoked salmon pinwheels are so easy to make and can be prepared ahead of time. One look at this beautiful appetizer and my guests’ eyes light up. After the first bite, I always get asked for the recipe. Every single time. And I’ve never had any leftovers!
Easy Smoked Salmon Tortilla Roll-ups can be made with romaine lettuce or spinach. My friend Julie always uses kale. Nothing wrong with kale. I’m not knocking it. But Julie uses kale in just about everything!
She’s also big on honey mustard and uses a bit more for my liking. So, I suggest tasting the cream cheese mixture before spreading it on top of your tortillas. You can adjust the amount of honey mustard or cream cheese to suit your personal tastes!
Julie also adds chopped dill to the cream cheese mixture instead of sprinkling it evenly over top of it. If you choose to do that, be sure and add the dill gradually to the cream cheese mixture! Again, keep tasting it to make sure you’ve got the right amount. Dill works beautifully in this recipe, but you don’t want to over power the salmon with the dill!
Deciding what to add to smoked salmon is truly your choice.
And there are a few.
Without dill, these easy smoked salmon tortilla roll ups are fantastic as my husband, Ken would attest to. Can’t say he’s overly crazy about pinwheel sandwiches in general. But this is one he simply adores! And why not? Smoked salmon is at the heart of these pinwheel sandwiches and, when it comes to fish, Ken is all in! Makes these pinwheels simply exquisite!
Easy Smoked Salmon Pinwheels Ingredients
It only takes a few ingredients to make this delicious salmon tortilla wrap recipe. The best part is that you probably have all of these ingredients in your kitchen right now. The only thing you might have to buy especially for this recipe is the smoked salmon.
- cream cheese
- honey mustard
- smoked salmon
- romaine lettuce with the spine removed, baby lettuce or baby spinach
- fresh dill for garnish
Other ingredients to consider adding
- sweet pepper strips
- diced avocado
- capers, finely chopped
- Greek yogurt (instead of sour cream)
- garlic or onion powder
- dash of hot sauce (my son’s all time favorite)
- squeeze of lemon juice
- splash of Worcestershire sauce
How to make Easy Smoked Salmon Tortilla Roll Ups
Armed with these fabulous ingredients, knowing how to make easy smoked salmon tortilla roll ups becomes a cinch.
- In a bowl, whip cream cheese, honey mustard and mayonnaise together.
- Divide and evenly spread the mixture on each tortilla, almost right to the edge.
- Sprinkle fresh dill on top of cream cheese mixture, if using.
- If using romaine lettuce, remove the spine and spread over the entire tortilla. As a substitute, you can use baby romaine or spinach instead.
- Top with smoked salmon to cover and hold down the greens.
- Roll tortillas as tightly as possible and wrap in plastic wrap or parchment paper and then in tinfoil.
- Refrigerate for at least 4 hours, if not overnight.
- Remove from fridge 30 minutes before serving. Then unwrap them, cut into ½ inch slices and sprinkle with dill, if desired.
Smoked Salmon Wraps
These smoked salmon wraps may be small, but they’re mighty in taste. Although genuinely served as an appetizer, they could easily fit in nicely with your breakfast, brunch or lunch plans. A side order of smoked salmon wraps would go nicely with eggs. Or serve with a side of your favorite sliced veggies or salad for lunch.
For the longest time, I couldn’t get my son, Patrick to try these. With a macho attitude, he said they looked a little too dainty and lady like for him. Knowing his love for smoked salmon, I was certain I could change his mind.
So, one day I asked him to close his eyes and open his mouth. I popped a piece in his mouth and his eyes lit up like fireworks! The taste startled him but in a good way and I could barely keep his hands off of my smoked salmon wraps that I had made for company! I’d let the horse out of the proverbial barn. The floodgates had opened up! You get my drift.
Both Patrick and I learned a valuable lesson that day. Looks can be deceiving and always make more than you plan for!
Can I make smoked salmon pinwheels the day before?
Yes! Gives the filling a chance to firm and chill making it easier for slicing the salmon tortilla wrap when ready. Be sure and tightly wrap it with plastic wrap.
How long will smoked salmon pinwheel sandwiches keep?
As a roll, it can be stored up to 24 hours. Again, make sure it’s snugly wrapped, then allow to it come to room temperature 30 minutes before slicing and ready to serve. This also helps prevent the salmon tortilla wrap from cracking.
How can I keep smoked salmon pinwheel sandwiches from getting soggy?
I’m all for making smoked salmon pinwheels ahead of time, but making them the same day is best. There’s no substitute for fresh.
Different types of Tortillas
Generally speaking, tortillas are flat, round, thin, unleavened bread. Typically made of either corn, flour or wheat, they come in a variety of flavors such as Chipotle, spinach, pesto, or sun dried tomato. If you’re ambitious you can make your own but, it’s just as easy to pick up fresh tortillas at your local grocery store.
Can I make smoked salmon pinwheels without tortillas?
Indeed you can! If you’re watching your carbs, this is a perfect way of elegantly serving smoked salmon. Here’s what you need and how:
- 8 slices of cold smoked salmon (about 8 ounces)
- ½ pack of cream cheese (4 ounces)
- 1 tablespoon of honey mustard (optional)
- 1 tablespoon of mayo
- romaine lettuce, spinach or kale
- 1 onion finely chopped
- 2 tablespoons of finely chopped capers
- ½ of a lemon
- Whip cream cheese, honey mustard, and mayo in a bowl.
- On your work surface, spread out a large piece of plastic wrap
- Overlap salmon slices in the shape of a rectangle (approximately 6 x 12 inches, the longest side facing you).
- Spread cream cheese mixture all over salmon leaving a ½ inch edge all around.
- Layer with spinach or romaine lettuce or kale
- Roll tightly and refrigerate for 30 minutes.
- With a sharp knife, cut roll into 15 or 16 ½ inch slices.
- Top with capers, onions and a squeeze of lemon.
Voila! There you have it.
Try These Easy Smoked Salmon Pinwheels Today
These easy smoked salmon pinwheels are a breeze to make, and they’re so delicious. They’re the perfect finger food to serve as an appetizer, afternoon snack, or as a complete meal when you put a bunch of them on a plate. However you choose to serve them, one thing’s for sure. Everyone will love them!
Easy Lunches To Try
Given that smoked salmon pinwheels can’t be on the lunch menu everyday, here are some other easy lunches to try.
See you on your next food journey!
I love these so much I had to make a video and you have to check it out. These roll ups are definitely worth a try!
Easy Smoked Salmon Tortilla Roll Ups Video
Easy Smoked Salmon Pinwheels
- ½ pkg (4 oz) cream cheese, softened
- 2 tblsp mayonaise
- 2 tblsp honey mustard
- 3 large flour tortillas
- ⅔ pound smoked salmon, pre-sliced you can also substitute your favorite sandwich meat instead
- 8 pieces romaine lettuce, spine removed, baby romaine or baby spinach
- 2-3 tablespoons dill, fresh, more or less to taste optional
- Get out and measure all of your ingredients.
- In a bowl, whip together cream cheese, honey mustard and mayonnaise.
- Divide and evenly spread on each tortilla, almost right to the edge.
- Sprinkle fresh dill on top of cream cheese mixture, if using.
- Remove spine from romaine lettuce, if using, or place baby romaine or baby spinach all over the entire tortilla.
- Top with salmon to cover and to hold down the greens.
- Roll tortillas as tightly as possible and wrap in plastic wrap or parchment paper and then tinfoil.
- Refrigerate for at least 4 hours, if not overnight. When serving, unwrap and cut into ½ inch slices and sprinkle with dill if desired.
- Serve and enjoy every bite!