Smoked Regal Salmon Pinwheels
An easy finger food that’s big on texture and taste. Cool cucumber and crisp red onion pair with tender salmon for a light, satisfying bite you can make ahead.
Recipe - Downers Grove, IL
Smoked Regal Salmon Pinwheels
Prep Time20 Minutes
Servings16
0Ingredients
6 oz. Cream cheese, softened
1 Tbsp. Fresh Thyme organic nonpareil wild capers, drained
1 Tbsp. chopped fresh dill, plus more for garnish
¼ tsp. Fresh Thyme garlic powder
¼ tsp. coarse-ground black pepper
Dash pepper sauce
2 (10 inch) spinach-herb flour tortillas
2 cups arugula
2 (3.5 oz.) pkg. regal smoked salmon
¼ cup matchstick-cut seedless cucumber
¼ cup finely chopped red onion
Directions
- In a medium bowl, combine cream cheese, capers, 1 Tbsp. dill, garlic powder, black pepper, and pepper sauce.
- Spread cream cheese mixture on tortillas. Layer arugula on cheese, then top with salmon. Tightly roll each tortilla into a log. If desired, wrap each log in plastic wrap and refrigerate up to 6 hours.
- To serve, trim ends from each tortilla log. Cut logs into 1-inch slices. Secure pinwheel slices with toothpicks or appetizer skewers, if desired. Transfer to a serving platter; top with cucumber and red onion. Garnish with additional dill, if desired. Serve with lemon wedges.
20 minutes
Prep Time
0 minutes
Cook Time
16
Servings
Directions
- In a medium bowl, combine cream cheese, capers, 1 Tbsp. dill, garlic powder, black pepper, and pepper sauce.
- Spread cream cheese mixture on tortillas. Layer arugula on cheese, then top with salmon. Tightly roll each tortilla into a log. If desired, wrap each log in plastic wrap and refrigerate up to 6 hours.
- To serve, trim ends from each tortilla log. Cut logs into 1-inch slices. Secure pinwheel slices with toothpicks or appetizer skewers, if desired. Transfer to a serving platter; top with cucumber and red onion. Garnish with additional dill, if desired. Serve with lemon wedges.
