Smoked Salmon Cucumber Pinwheels

Soft tortillas wrap smoked salmon, dill cheese, and cucumber for elegant party pinwheels. Chilled and easy to make.

# Ingredient List:

01 - 7 oz cream cheese, softened

02 - 2 tablespoons sour cream

03 - 1 tablespoon fresh dill, finely chopped

04 - 1 teaspoon lemon juice

05 - Freshly ground black pepper, to taste

06 - 1/2 medium cucumber, peeled, seeded, and finely diced

07 - 5 oz smoked salmon slices

08 - 4 large flour tortillas (10-inch diameter)

01 - Combine cream cheese, sour cream, dill, lemon juice, and black pepper in a mixing bowl. Stir thoroughly until smooth and evenly blended.

02 - Arrange tortillas flat on a cutting board. Spread an even layer of the cream cheese mixture to the edges on each tortilla.

03 - Distribute diced cucumber over the cream cheese layer, spreading evenly.

04 - Place smoked salmon slices in a single layer atop the cucumber.

05 - Starting at one end, tightly roll each tortilla into a log.

06 - Wrap each log securely in plastic wrap and refrigerate for at least 1 hour to set.

07 - Unwrap chilled logs, trim ends if desired, and slice each roll into 6 pinwheels using a sharp knife.

08 - Arrange slices on a platter and serve chilled.

01 -

The secret is how the tangy cream cheese hugs the salmon and cucumber so every bite feels refreshing.
I adore how these always vanish first at gatherings since they're simple to eat and look effortlessly sophisticated.

02 -

Once, I hurried and used chilled cheese—it wouldn't spread easily and tore the tortillas, so let it soften first for smooth assembly.
If you don't chill the rolls long enough, they'll squish and lose their shape—an hour really makes the texture cleaner.

03 -

Letting the cream cheese filling come fully to room temperature makes spreading effortless and prevents tortilla tears.
A quick touch of lemon zest right before slicing brightens everything—a little goes a long way.