Cucumber ribbons or thin cucumber slices (optional)
Instructions
Make the salmon-cream cheese spread: In a bowl, blend cream cheese with dill, lemon zest, lemon juice, and a pinch of salt and pepper until smooth. Gently fold in the chopped spinach until evenly distributed.
Prepare the wraps: Lay each tortilla on a clean surface. Spread a thin, even layer of the salmon mixture across the center of each wrap, leaving about an inch free at the edges for sealing.
Add the filling: Layer a portion of smoked salmon over the cream cheese spread. If you like, add a few onion pieces and a light sprinkle of capers for extra zing. Add cucumber if using.
Roll and chill: From one edge, tightly roll the wrap into a log. Wrap it in plastic wrap and refrigerate for 20–30 minutes to help set and slice neatly.
Slice into pinwheels: Use a sharp knife to cut the log into 1-inch rounds. Wipe the knife between cuts for clean edges.
Plate and serve: Arrange the rounds on a platter. Add lemon wedges and dill sprigs for a fresh, restaurant-like presentation. Serve immediately or chill briefly before serving.
Notes
Salmon pinwheels featuring smoked salmon folded into a dill-lemon cream cheese spread, spinach, and citrus, rolled in tortillas and sliced into bite-sized rounds for a festive, crowd-pleasing appetizer.
