Show Subscription Form




Smoked Salmon Pinwheels Recipe

Publisher Photo
Rachelle Rodwell of New York, New York sends these delightful salmon and arugula bites that are easy to double and a snap to prepare. They make for a perfect no-mess finger food everyone will enjoy.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:18 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 18 servings

Ingredients

  • 1 package (8 ounces) reduced-fat cream cheese
  • 2 green onions, cut into 1-inch pieces
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon white pepper
  • 1 cup chopped smoked salmon
  • 4 flour tortillas (10 inches)
  • 1/2 cup fresh arugula or baby spinach
  • 1 teaspoon olive oil
  • 1/2 teaspoon lemon juice

Nutritional Facts

2 appetizers equals 90 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 226 mg sodium, 8 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Directions

  1. In a food processor, combine the cream cheese, onions, lemon peel, salt and pepper; cover and process until smooth. Transfer to a small bowl; stir in salmon. Spread over tortillas.
  2. In a small bowl, toss arugula with olive oil and lemon juice; place over salmon mixture. Roll up tortillas tightly and wrap in plastic wrap. Refrigerate for 2-3 hours. Cut each roll-up into nine slices. Yield: 3 dozen.
Originally published as Smoked Salmon Pinwheels in Light & Tasty December/January 2007, p30

Nutritional Facts

2 appetizers equals 90 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 226 mg sodium, 8 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Smoked Salmon Pinwheels

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 12, 2012

These looked all right, but there could be improvements in the flavour.

I would pick the spinach or lettuce over the arugula, which makes it way too bitter.

I would not add any salt since it is not necessary-- smoked salmon is salty enough and the saltiness overwhelmed the cream cheese.

There is no need for lemon zest-- just lemon juice is enough

Dill is a good substitue for the green onion as the green onion enhances salty flavours.

Looks better and tastes better when you spread the cream cheese on the tortilla, then layer a bit of the fish on top, then the greens, then the fish.

MY REVIEW
Reviewed Jan. 8, 2012

This is a long time favorite. We make it as part of our Christmas tradition. An easy, pungent hors d'ouvre.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT