These elegant smoked salmon pinwheels are the perfect balance of creamy, salty, and fresh flavors. Made with soft Neufchatel cheese, delicate smoked salmon, and crisp spinach leaves, they offer a sophisticated bite that is surprisingly easy to prepare. The addition of red bell pepper strips adds a vibrant pop of color and a mild sweetness that complements the rich seafood. Ideal for appetizer spreads, holiday parties, or a light lunch, these pinwheels hold together beautifully when chilled. They are visually striking, cut into neat spirals that reveal the colorful layers inside. A crowd-pleaser that requires minimal cooking time, allowing the quality of the ingredients to shine through. Serve them straight from the fridge for the best texture and flavor experience.
Smoked Salmon Pinwheels (2 Pts
Description
These elegant smoked salmon pinwheels are the perfect balance of creamy, salty, and fresh flavors. Made with soft Neufchatel cheese, delicate smoked salmon, and crisp spinach leaves, they offer a sophisticated bite that is surprisingly easy to prepare. The addition of red bell pepper strips adds a vibrant pop of color and a mild sweetness that complements the rich seafood. Ideal for appetizer spreads, holiday parties, or a light lunch, these pinwheels hold together beautifully when chilled. They are visually striking, cut into neat spirals that reveal the colorful layers inside. A crowd-pleaser that requires minimal cooking time, allowing the quality of the ingredients to shine through. Serve them straight from the fridge for the best texture and flavor experience.Ingredients
Directions
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In a small bowl, mix the softened Neufchatel cheese with the chopped fresh dill weed until smooth.
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Lay out the flour tortillas on a clean work surface.
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Spread a thin, even layer of the cheese mixture over each tortilla, leaving a small border at the edges.
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Sprinkle the chopped smoked salmon evenly over the cheese layer on each tortilla.
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Place 3 to 4 fresh spinach leaves and 4 strips of red bell pepper in the center of each tortilla.
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Tightly roll up each tortilla into a log shape.
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Apply a small amount of the remaining cheese mixture to the outer edge of each roll to seal it closed.
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Wrap each roll securely in plastic wrap to maintain its shape.
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Refrigerate the rolls for at least 2 hours to allow them to firm up.
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Slice the chilled rolls into 1-inch thick pinwheels using a sharp knife.
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Arrange the pinwheels on a serving platter with the cut side facing up.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 481.6kcal
- % Daily Value *
- Total Fat 10.9g17%
- Saturated Fat 1.6g8%
- Cholesterol 0.0mg0%
- Sodium 825.6mg35%
- Total Carbohydrate 78.8g27%
- Dietary Fiber 25.3g102%
- Sugars 19.6g
- Protein 26.7g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use a sharp serrated knife to slice the pinwheels for clean edges without squishing the filling.
The dill weed mentioned in the original directions should be added to the cheese mixture before spreading.
Pinwheels can be made up to 24 hours in advance. Keep them tightly wrapped in the refrigerator.
If the tortillas are too stiff to roll, microwave them for 10-15 seconds to soften them slightly.
For a lighter version, ensure the smoked salmon is skinned and pat it dry with paper towels to remove excess moisture.
