Smoked Salmon Pinwheels


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Smoked salmon, 6 oz (185 g), thinly sliced
  • Cream cheese, ¼ lb (125 g), at room temperature
  • Fresh basil, 1 teaspoon roughly chopped
  • Fresh chives, 2 teaspoons roughly snipped
  • Freshly ground white pepper
  • Flour tortillas, 4, each about 8 inches (20 cm) in diameter


  • Mix the filling

    Set aside three-fourths of the largest smoked salmon slices. Place the remaining slices in a food processor with the cream cheese, basil, chives, and ¼ teaspoon pepper. Pulse to blend.

  • Assemble the pinwheels

    Spread each tortilla with one-fourth of the cream cheese mixture. Divide the reserved salmon slices among the tortillas, placing them horizontally across the center. Starting from the bottom, roll up each tortilla firmly. Trim the ends and cut each roll into 6 pieces. Arrange the pinwheels on a platter and serve.