Smoked salmon, cream cheese, tortillas, chives and a splash of lemon juice. That’s all you need to make these Smoked Salmon Pinwheels. An easy appetizer idea that your guests will love!
These smoked salmon wraps are a great example of the “whole being greater than the sum of its parts”!
Aristotle was definitely not referring to these spiral appetizers when he expressed his views on synergy, but I couldn’t think of any other way to describe them.
The flavor combinations just work so well together.
If you like simple appetizers, made with just a few simple ingredients that taste amazing, you will also love this Basil Tomato Brushetta, or this Chicken Spiedini recipe. If you are felling a little adventurous, this recipe for Coquilles St Jacques is always a winner.
When hosting friends or family, you will love the fact that the preparation for this simple smoked salmon appetizer can be made up to a day before you need them.
They also work well on any brunch table and they’re so convenient for that pot luck party.
Let me show you how easy one bite appetizers are to make!
Ingredients for Smoked Salmon Roll-Ups:
Here is a list of the ingredients you need. Just a quick reminder that there is a printable recipe card, found at the bottom of the page, with specific amounts for each ingredient.
- Tortilla. Spinach, pesto, tomato, whole wheat, etc… any variety works well.
- Cream Cheese. Can also use any other soft cheese like goat cheese.
- Lemon Juice. Adds a burst of freshness.
- Smoked Salmon. If possible, purchase from sustainable salmon brands.
- Chives. Can also use dill.
- Capers. Optional -but they do add a little tanginess.
How to make Smoked Salmon Pinwheels:
In a small bowl, combine 2 tablespoons of softened cream cheese with ½ teaspoon of freshly squeezed lemon juice. If desired, add ½ teaspoon of finely chopped capers.
Place one tortilla (9 inch) on a wooden board. Use an offset spatula to evenly spread the cream cheese mixture to ¼ inch from the ends.
Cover with 2-3 thin slices of smoked salmon, about 3 ounces (90 grams).
Place 3-4 strands of chives, in a bunch, over the salmon, at the lower end of the tortilla.
Starting at the closest end to you, roll the pinwheel tightly together.
Wrap the tortilla in a piece of cellophane and refrigerate for a couple of hours or up to one day.
When ready to serve, unwrap and with a sharp knife, cut at an angle at ½ inch intervals.
Garnish with lemons, chopped chives, capers and serve.
Your guests are going to love these bite sized appetizers!
Make ahead appetizers we love:
Origins of the recipe for Smoked Salmon Roll ups:
I discovered this recipe a long time ago – in the May 1998 issue of Homemaker’s Magazine.
1998 was around the time when my husband and I first started hosting large parties.
I remember making grocery lists and to-do lists and then lists of the lists to keep them all organized – it was endless!
This recipe always brings a smile to my face because it reminds me of that time, over twenty years ago now, when I was so anxious about entertaining!
Still, to this day, I love this make ahead appetizer.
The original recipe calls for onions. I am not particularly fond of raw onions (I find them too overpowering), so I simply omit them.
Do you have any appetizer recipes that are quick to assemble and can be made ahead of time?
I’d love to hear about them!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
★★★★★ If you have made these smoked salmon pinwheels with capers and lemon, I would love to hear about it in the comments below and be sure to rate the recipe!
Smoked Salmon Pinwheels
- 2 tablespoons cream cheese softened
- ½ teaspoon lemon juice fresh
- ½ teaspoon capers optional, finely chopped
- 1 tortilla 9-inch
- 3 ounces smoked salmon 90 grams
- 4 strands chives fresh
- extra chives, capers and lemon wedges for garnish
- In a small bowl, combine the cheese, lemon juice and capers (if using).
- Spread the cream cheese mixture evenly on the tortilla.
- Cover with smoked salmon.
- Place chives, in a bunch, over the salmon at the lower end of the tortilla.
- Starting at the closest end to you, roll the pinwheel tightly together.
- Wrap in plastic film.
- Place in refrigerator for at least a few hours or overnight.
- Unwrap and cut on an angle in ½" slices.
- Garnish with chopped chives, capers and lemon wedges.
This post was originally published on May 14, 2015 and republished on October 29, 2019 with updated content and photos. Thanks for sharing!