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Smoked Salmon Pinwheels

Total Time

Prep: 25 min. + chilling

Makes

3 dozen

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.

Ingredients

  • 1 package (8 ounces) reduced-fat cream cheese
  • 2 green onions, cut into 1-inch pieces
  • 1/2 teaspoon grated lemon zest
  • 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

  1. In a food processor, combine the cream cheese, onions, lemon zest, 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.

Nutrition 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.

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Reviews

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Average Rating:
  • shyD
    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 enoughDill 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.

  • jackieslist
    Jan 8, 2012

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

  • Aquarelle
    Mar 25, 2007

    No comment left