Easy Smoked Salmon Pinwheels
These bite-sized, smoked salmon pinwheels are so simple yet so flavourful. Layered with cream cheese, fresh dill, and tangy capers, these little crowd pleasers will be your new go-to appetizer!
Here is a mildly unrealistic and moderately inaccurate AI image, because my kitchen and dishes are simply not worthy of food photography. Definitely make them smaller than this!
INGREDIENTS
Salmon lox availability and pricing and sizing can vary so much, so just get what you can afford and judge the amounts of other ingredients based on how much salmon you’re buying and how many pinwheels you’re hoping to make (one 10in tortilla makes about 9 bites).
White flour tortillas — the fresher and flakier the better.
Cream cheese — I like plain for these, but a Herb & Garlic type flavour would work too.
Smoked salmon lox — soft smoked, not dried / jerkied.
Fresh dill — washed and thoroughly spun / patted dry, and chopped.
Capers — roughly chopped if they’re large.
INSTRUCTIONS
Make one at a time so the tortillas don’t dry out!
Lay out a tortilla and spread a THIN layer of cream cheese right to the very edges.
Tear the salmon lox into small pieces and spread them evenly over the tortilla, ensuring that each pinwheel will have a bite of salmon.
Sprinkle some dill over the entire tortilla, right to the edges.
Sprinkle some capers over the entire tortilla, right to the edges.
Roll up the tortilla TIGHTLY.
Trim the very ends, then cut the rest of the roll into roughly 1 inch pieces.
Serve immediately and enjoy!
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