Smoked Salmon Pinwheels Recipe

4 2 3
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Smoked Salmon Pinwheels Recipe

Read Reviews
4 2 3
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.
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. + chilling

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

Directions

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.
In a small bowl, toss arugula with olive oil and lemon juice; place over salmon mixture. Roll up tortillas tightly and wrap in plastic. 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 each: 90 calories, 4g fat (2g saturated fat), 11mg cholesterol, 226mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 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
  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. 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

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Reviews forSmoked Salmon Pinwheels

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MY REVIEW
shyD User ID: 6858120 135797
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
jackieslist User ID: 1705387 157034
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."

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