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How to Make Smoked Salmon Pinwheels

by Cindy Rippe

I love smoked salmon. This is an incredible recipe--great to take to a party and super quick and easy to make!

Smoked Salmon Pinwheels


8 oz. cream cheese

1 tablespoon fresh dill weed or 1 teaspoon dried dill weed

2 tablespoons diced red onion

1 pack 4 1/2 oz. smoked salmon, skinned and finely chopped

16 spinach leaves

2 tablespoons red bell pepper, diced

2 tablespoons capers, drained

4 flour tortillas (8-10 inch in diameter)


  • Mix cream cheese and dill weed. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with 1/4 cup salmon. Place 3 or 4 spinach leaves, bell pepper, onion and capers evenly spaced on each tortilla.
  • Roll up tortillas tightly; seal edge of each tortilla by spreading with additional cream cheese mixture. wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.
  • To serve, cut into 1-inch pieces. Place cut side up on serving platter.