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Make holiday entertaining easy with this fuss-free, 10-minute, no-cook smoked salmon appetizer. This Nova salmon roll is filled with caper, dill and lemon-flavored whipped cream cheese along with your favorite fresh veggies, like avocado and radishes. Served alone or atop cucumber rounds and crackers, this recipe for Salmon Pinwheels is the perfect 2-bite appetizer for your next party!
Update: This recipe was originally published in December 2022. I made updates to the article below to include more information about making this recipe for smoked salmon pinwheels at home.
Table of Contents
- About these smoked salmon rolls
- Ingredients for smoked salmon pinwheel
- How to make salmon pinwheels
- FAQs: frequently asked questions
- What is the difference between smoked salmon and lox?
- Can I use a different type of fish instead of smoked salmon?
- How do I make the cream cheese spread less thick or more flavorful?
- Can I use a different spread instead of cream cheese?
- How do I make my pinwheels look more polished for a party?
- Can I prepare smoked salmon pinwheels ahead of time?
- Serving salmon rolls with cream cheese
- Storing leftovers
- More salmon appetizers!
- Smoked Salmon Pinwheels Appetizer
About these smoked salmon rolls
When it comes to the holidays, food is always the star of the show. Make sure you have something to greet your guests with as soon as they walk through your door by whipping up a batch of these beautiful, impressive-looking, and secretly simple-to-make hors d’oeuvres – smoked salmon pinwheel rolls.
Why you’ll love this recipe
Aside from having the perfect balance of salty, creamy, and bright flavors, this salmon pinwheel recipe is also:
- Made With Only 6 Simple Ingredients – You’re welcome to zhuzh these salmon wraps up further with your choice of add-ins, but they’re perfectly elegant and delicious as written.
- Quick & Easy – There’s only 10 minutes worth of prep work to get these smoked salmon snacks ready.
- Allergy-Friendly – Naturally gluten-free, nut-free, soy-free, and easy to make dairy-free, these low-carb salmon wheels are fit for nearly any diet!
Ingredients for smoked salmon pinwheel
As promised, this rolled salmon with cream cheese takes just 6 easy-to-find ingredients to make. Here’s what you’ll need:
- Block-Style Cream Cheese – Full-fat dairy is inherently tastier than any of the “lite” versions that are loaded with fillers.
- Substitution: If you have to opt for something lighter, Neufchatel cheese is your best bet. You’re also welcome to use vegan cream cheese if dairy is a no-no in your house.
- Lemon – Fresh lemon juice has no substitute in this recipe since you’ll want both the juice and the zest. (Plus some lemon wedges for serving.)
- Dill – Herby fresh dill is a natural pairing for the richness of smoked salmon.
- Substitution: In a pinch feel free to use ⅓ as much dried dill, sub in the frilly fronds of fresh fennel, or swap in your favorite fresh herbs, such as parsley.
- Chives – For a touch of color and a mild hint of allium flavor.
- Substitution: In a pinch, use finely minced shallots instead.
- Capers – For a bracing, briny contrast to the rich, oily fish and creamy cheese.
- Substitution: While the flavor isn’t quite the same, you’re welcome to swap in finely diced green olives instead.
- Smoked Salmon – Make sure you use cold smoked salmon for this recipe. Hot smoked salmon is much drier and flakier in texture and will not roll properly. I recommend Nova smoked salmon, which refers to the species and style of smoking. It’s also sometimes sold as Nova Scotian cold-smoked salmon.
- Substitution: You can use gravlax or lox, which is cured salmon. Just know that cured salmon is much saltier than smoked salmon, so you’ll definitely want to cut back on any added seasoning.
- Flaky Salt & Freshly Cracked Black Pepper – For seasoning.
Optional Ingredients
Feel free to garnish and add extra pizzazz to your smoked salmon pinwheel roll ups with any of these tasty additions:
- Julienned Red Bell Pepper, Sweet Mini Pepper, Carrot, Red Onion, and/or Cucumber – For color, sweetness, and crunch.
- Julienned Radish – For a peppery bite and touch of crunch.
- Sliced Avocado – For extra butteriness and color.
- Crackers, Toast Points, and/or Little Cucumber Slices – For serving this recipe salmon crostini style. However, you’re also welcome to serve the pieces on their own, like a smoked salmon sushi roll!
Recipe variations
While I love these pinwheel salmon rolls just the way they are, you’re welcome to put your own spin on things. Here are a few variations to consider:
- Salmon Tortilla Pinwheels – Use a tortilla or wrap shell as your pinwheel base to keep the salmon neatly contained and the appetizer finger- and lunchbox-friendly. Simply smear the cream cheese mixture on one side of a flour tortilla, top with a layer of salmon, then roll into a burrito. Chill and slice as written, then serve.
- Salmon & Spinach Pinwheels – Add a bright pop of color and a leafy green bite to these stuffed salmon pinwheels by adding a layer of baby spinach on top of the cream cheese before rolling.
Follow these expert chef tips for the best success!
The recipe for smoked salmon pinwheels with cream cheese is simple but sophisticated. But, be sure to follow the chef tips below to ensure you nail it:
- Use High-Quality Smoked Salmon. The smoked salmon is the star of this dish, so opt for a high-quality, sustainably sourced smoked salmon (look for “wild-caught” or “ocean-raised” on the packaging). The texture will be firmer, and the flavor will be more delicate and complex.
- Room Temperature Cream Cheese. Take the cream cheese out of the fridge about 15 minutes before you start so that it’s soft and spreadable to ensure it layers smoothly onto the salmon.
- Flavor the Cream Cheese. Plain cream cheese can be a bit bland, so take the opportunity to jazz it up! A few tweaks—such as adding fresh dill, lemon zest, a touch of horseradish, or capers—can enhance the flavor profile and tie it to the smoked salmon.
- Julienne vegetables. If you want to add vegetables to your smoked salmon roll, I recommend thinly slicing (julienne) or finely mincing, so the salmon doesn’t get punctured as you roll it up.
- Personalize to Your Taste. Experiment with flavors that suit your personal preferences Try swapping cream cheese for herbed goat cheese, or adding a thin layer of avocado or asparagus spears to give your pinwheels a twist.
- Spread Evenly, but Not Too Thick. When spreading the cream cheese mixture, make sure it’s even but not too thick—aim for a thin, consistent layer. If it’s too thick, the pinwheels may become hard to roll up and will have too much cream cheese compared to salmon.
- Leave one edge bare. When spreading the cream cheese onto the rectangle of salmon, make sure you leave one of the long edges bare. The “naked” edge will act as a seal – holding the salmon pinwheel bites together.
- Roll Tightly and Evenly. The tighter and more uniform you roll the pinwheels, the better the end result. You want to create clean, round pinwheels that will hold together well when sliced. I recommend rolling them in plastic wrap to help hold the shape.
- Chill Before Slicing. Once you’ve rolled the salmon and cream cheese, refrigerate the pinwheels for at least 30 minutes to an hour. Chilling firms up the cream cheese mixture and makes the pinwheels easier to slice without squishing them.
- Use a Sharp Knife for Slicing. Be sure to use a sharp chef’s knife or serrated knife for clean, precise slices. And cut with a gentle sawing motion, rather than pressing down.
- Add Garnishes for Visual Appeal. Garnishes like fresh dill, microgreens, or a sprinkle of cracked black pepper make your pinwheels pop visually. While serving them on cucumber rounds or crackers provides a nice crisp contrast.
FAQs: frequently asked questions
What is the difference between smoked salmon and lox?
Although the terms are often used interchangeably, lox and smoked salmon are not one and the same. Lox is a particular kind of cured fish that is “cooked” by adding salt (sort of like ceviche gets “cooked” by adding citrus juice).
Gravlax is an iteration of this curing process, but typically adds some dill, lemon, and vodka or gin to the mix for added flavor. Also, since the “grav” part of gravlax comes from letting it cure underground, weight is often added to gravlax during the curing process to help the flavors absorb.
Smoked salmon, on the other hand, comes in hot-smoked or cold-smoked varieties. Either way you choose, these smoked fish varieties are coated in a salt and sugar brine, then smoked at either a low (cold) or high (hot) temperature.
Hot smoked salmon has a deliciously smoky flavor, but the consistency is more like that of tinned fish (e.g. flaky, hard).
Cold smoked salmon, on the other hand, is what is typically confused with lox and is what we’d prefer for this recipe. Compared side-by-side, lox and smoked salmon will look the same, but lox is decidedly saltier.
Can I use a different type of fish instead of smoked salmon?
You sure can! IYou can substitute the salmon for smoked trout, smoked mackerel, or even a delicate smoked whitefish. The key is to use a fish with a similar texture and smoky flavor.
How do I make the cream cheese spread less thick or more flavorful?
To make the cream cheese spread lighter, you can mix in a small amount of heavy cream, milk, or even sour cream or Greek yogurt to thin it out and make it creamier.If you want to enhance the flavor, try experimenting with various fresh herbs (like basil, parsley, or chives), a squeeze of lemon juice, or a pinch of garlic powder. A little horseradish also pairs beautifully with smoked salmon.
Can I use a different spread instead of cream cheese?
Sure. While cream cheese is the classic choice for roll ups and pinwheels, you can substitute it with your favorite cheese spread, like herbed goat cheese, whipped ricotta, or even a light spread like hummus or mashed avocado.
Just keep in mind that each option will give the pinwheels a slightly different flavor and texture. And, if you’re using a substitute, make sure it’s spreadable and has a mild flavor that will complement the smoked salmon.
How do I make my pinwheels look more polished for a party?
For a more professional look, try arranging the smoked salmon appetizers in a neat circle or stack them in a tiered fashion on a beautiful serving tray. Serve them on crackers or cucumbers and garnish the tops with fresh herbs (like dill or chives). And, consider adding a few lemon wedges, or even small edible flowers for visual appeal and color.
Can I prepare smoked salmon pinwheels ahead of time?
Yes, you can! In fact, these salmon pinwheels benefit from being made ahead of time. After rolling them, wrap the pinwheels tightly in plastic wrap and refrigerate them for up to 2 hours (or overnight). Chilling them makes slicing easier and allows the flavors to meld. Be sure to slice them *just* before serving to maintain their shape and freshness.
Alright, dear readers. I hope you love this so-fish-ticated pinwheel appetizer as much as we do! And remember, if you’re hosting the holidays this year, don’t try to do everything solo. If you’re offering drinks and apps, let salmon else bring the dessert. Until next time, I wish you full bellies and happy hearts!
Cheyanne
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More salmon appetizers!
If you love this recipe for smoked salmon pinwheel, try these easy appetizer recipes using fresh fish next:
Smoked Salmon Pinwheels Appetizer
Equipment
- 1 Food Processor (for cream cheese filling)
- 1 Sharp Knife (for slicing roll into pinwheels)
Ingredients
Optional filling ingredients
- ¼ small Red Bell Pepper – stem and seeds removed: cut into long thin slices (julienne)
- 1 whole Sweet Mini Pepper – stem and seeds removed: cut into long thin slices(julienne)
- 1 small Radish – cut into long thin slices (julienne)
- ¼ whole Seedless Cucumber – cut into long thin slices (julienne)
- ¼ Ripe Avocado – cut into long thin slices (julienne)
- 1 small Carrot – peeled & cut into long thin slices (julienne)
Optional for serving
- 1/2 whole Seedless Cucumber – sliced into thick rounds the same size as crackers
- 14 whole Crackers or Toast Points (rye or pumpernickel)
Instructions
- Make the Cream Cheese Filling: To the bowl of a food processor, add the cream cheese, 2 teaspoons lemon juice, and a heaping ½ teaspoon lemon zest. Season with a pinch of sea salt and pepper. Cover the bowl and process the ingredients until they're whipped and fully combined. Use a rubber spatula to scrape down the bottom and the sides of the bowl. Then, process the ingredients again for 30 seconds. Add the chives, dill, and capers to the bowl. Pulse until the herbs are finely chopped and the cream cheese filling is well blended. Set aside in the refrigerator. (Make ahead tip: Cover the cream cheese and store in fridge up to 3 days.) (Optional: Set aside a few tablespoons of the cream cheese filling if you plan on serving the pinwheels on crackers.)
- Start Smoked Salmon Roll: Place a large piece of plastic wrap down on a clean work surface, making sure it’s at least 16 inches long. Lay the slices of smoked salmon on the plastic wrap, overlapping the pieces and arranging the salmon to form a long rectangle about 12-inches-long and 6 inches wide. Gently press down on the salmon to adhere the pieces together.
- Add Cream Cheese Filling and Veggies: Remove the cream cheese mixture from the fridge and dollop it all over the center of the salmon. Use a rubber spatula to gently spread the mixture all over the salmon, leaving a small boarder around one long edge bare. If using vegetables in your filling, evenly lay the julienne slices of veggies on top of the cream cheese, along the long edge of the salmon closest to you. (Tip: The bare edge will act as your seal. Keep the bare long edge AWAY from you.)
- Roll the Smoked Salmon Appetizer: Starting at the long end with the julienne veggies, tightly roll the smoked salmon into a log – jellyroll style, up and over the filling. Use the plastic wrap to help get the roll started, peeling the plastic away from the salmon as you roll – so the plastic wrap is always on the OUTSIDE of the roll. (Tip: Take your time and roll the salmon as tightly as you can, using your fingers and the plastic wrap to tuck the filling in while rolling the salmon up and over the cream cheese. The pinwheel must be tightly rolled to hold together.)
- Wrap and Chill Salmon Roll: Tightly wrap the log of smoked salmon and cream cheese in the plastic wrap. Transfer to the fridge and chill for at least 1 ½ hours to firm, or overnight. Alternatively, place the salmon roll in the freezer for 25-45 minutes. (Note: Chilling the roll is essential as it firms it up, making it MUCH easier to slice. I prefer the freezer method.)
- Slice Smoked Salmon Roll into Pinwheels: Transfer the salmon roll to a clean cutting board. Remove and discard the plastic wrap. Use a sharp slicing knife to cut the smoked salmon roll into thick ¾ to 1-inch-wide pinwheels.
- Serve Smoked Salmon Pinwheel Appetizer: Arrange the crackers on a serving tray and top with cucumber rounds. Place an individual smoked salmon pinwheel on top of each cucumber. Garnish each smoked salmon appetizer with a sprig of fresh dill and enjoy!
Notes
- Salmon: Make sure you use cold smoked salmon for this recipe. Hot smoked salmon is much dried in texture and will not roll properly. I recommend Nova Smoked Salmon, which refers to the species and style of smoking – Nova Scotian cold-smoked salmon.
- Substitution: You can use gravlax or lox, which is cured salmon; however cured salmon is much saltier than smoked salmon.
- Storage: After rolling the salmon appetizer, you can store it in the freezer for up to 3 months. Thaw slightly before slicing.
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Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
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Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
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