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Smoked Salmon Pinwheels with Cream Cheese and Dill

These smoked salmon pinwheels are an elegant twist on classic roll-up appetizers. Inspired by smoked salmon bagels, they combine tangy cream cheese, savory smoked salmon, crisp cucumber, and a squeeze of lemon all rolled inside soft tortillas. They require no cooking, come together quickly, and work equally well as a party appetizer, a picnic snack, or a light lunch.

Tortilla pinwheels filled with smoked salmon, cucumber, and cream cheese are arranged on a wooden board.

I often use smoked salmon to create simple yet refined dishes. These pinwheels are one of my favorites because they showcase the salmon’s rich flavor without any cooking. With just a few basic ingredients and minimal prep, you can assemble an attractive platter in under 20 minutes.

Serving suggestion

Serve these pinwheels chilled on a platter garnished with fresh dill. They are ideal for holiday parties, baby showers, and casual get-togethers, and they also make a refreshing lunch on hot days.

Feel free to customize the fillings to suit your taste: swap the base spread, add fresh herbs, or change the protein. These pinwheels are versatile and forgiving, so small substitutions are easy and delicious.

Smoked Salmon Pinwheels — Ingredients

Scroll to the instructions section for step-by-step directions.

  • Tortillas: Large flour tortillas (about 10 inches) work best for rolling and slicing.
  • Cream cheese: Plain, full-fat cream cheese spread smoothly for best texture.
  • Smoked salmon: Sliced into strips sized to match your tortilla strips.
  • Cucumber: English or Persian cucumber, peeled into thin strips or ribboned with a vegetable peeler.
  • Lemon juice: Adds brightness—freshly squeezed is preferable.
  • Seasoning: Sea salt and freshly ground black pepper to taste.
  • Garnish: Fresh dill sprigs for a finishing touch.

How to make smoked salmon pinwheels

  1. Make the tortilla ribbons: Slice one tortilla into 1-inch (2.5 cm) wide strips. Remove the narrow side pieces so you have seven even strips. Make small cuts about one-third down from the top and one-third up from the bottom on opposite sides of each strip, then overlap the ends to interlock them into ribbon shapes that will hold the roll-ups in place.
  2. Prepare the filling strips: Spread cream cheese evenly over a second tortilla. Use a knife to cut the cream-cheese-covered tortilla into 1-inch (2.5 cm) strips. Trim the smoked salmon into matching strips and peel the cucumber into thin ribbons or strips.
  3. Assemble the roll-ups: Place a strip of smoked salmon and a strip of cucumber on each cream-cheese tortilla strip. Season with a light sprinkle of sea salt, a grind of black pepper, and a little lemon juice.
  4. Roll tightly: Roll each strip into a tight spiral to form a pinwheel. Tuck each finished pinwheel into one of the tortilla ribbons. The ribbon keeps the pinwheels upright and easy to pick up without falling apart.
  5. Garnish and serve: Arrange the pinwheels on a serving platter and garnish with small sprigs of fresh dill. Serve chilled for best texture and flavor.
A knife cuts an incision into a strip of tortilla to make tortilla ribbons.
A tortilla topped with cream cheese is being cut into strips with a knife.
Seven tortilla strips are topped with smoked salmon and cucumber and arranged on a wooden chopping board.
A hand places a smoked salmon and cucumber roll up into a tortilla ribbon to hold them together.

Possible variations and substitutions

These pinwheels are easy to adapt. Consider these substitutions to suit dietary needs or to use ingredients you already have:

  • Tortilla alternatives: Whole-wheat tortillas, corn tortillas (smaller, so cut accordingly), or even thin puff pastry or crescent dough if you prefer a baked version.
  • Protein swaps: Instead of smoked salmon try smoked tuna, sliced deli meats (ham, turkey, salami), or shredded cooked chicken. Vegetarian options include hummus or marinated roasted vegetables.
  • Spread options: Flavored cream cheese (garlic, herb, or Boursin), mayonnaise mixed with mustard, pesto, guacamole, or hummus each add different character.
  • Greens and herbs: Add spinach, arugula, chives, or chopped dill for freshness and texture.
  • Extras: Capers, lemon zest, caramelized onions, chili flakes, or an olive tapenade can lift the flavor profile.

How to store leftovers

Store any leftover pinwheels in an airtight container in the refrigerator. They are best eaten the same day because the cucumber can make the tortillas soggy over time. If you must keep them longer, store the fillings and assembled tortillas separately and combine just before serving.

FAQs

How long will the pinwheels last?

These pinwheels are best eaten the same day for optimal texture. The cucumber can release moisture and soften the tortilla if stored for too long.

Why tuck the roll-ups into tortilla ribbons?

The tortilla ribbons hold the individual pinwheels in place, keeping them neat on the platter and making them easier to serve and eat without unrolling.

Nutrition (approximate per pinwheel)

Calories: 70 kcal; Carbohydrates: 6 g; Protein: 4 g; Fat: 4 g; Sodium: 196 mg. Nutrition values are estimates and should be used as a guideline only.

If you try this recipe, I’d love to hear how it turned out. Leave a comment with any tweaks you made or serving ideas you discovered.