These delicious Smoked Salmon Pinwheels with Everything Seasoning and Cream Cheese are a delicious no-bake appetizer to have on your next party table. This salmon pinwheel recipe is a natural low-carb snack made with simple ingredients of low-carb tortillas, cream cheese, smoked salmon slices, spinach, onions, and Everything but The Bagel Seasoning.
Pinwheels are easy make-ahead appetizers to have on hand during the holidays and also a filling, quick snack for a low-carb diet. The best part, these scrumptious bites can be made a couple of days ahead for maximum flavor and softness.
WHY YOU’LL LOVE THIS SMOKED SALMON PINWHEEL RECIPE
These salmon roll-ups are a big hit on any appetizer spread especially with your friends that follow a special low-carb diet.
This salmon appetizer needs to be made a day or two ahead of serving time. This gives the cream cheese filling and smoked salmon time to meld together for maximum flavor your taste buds will love.
It tastes like a lox and cream cheese bagel you’d get from your favorite bagel shop but without all the carbs.
Not a salmon fan? Swap out the smoked salmon with sliced deli turkey, chicken, or ham. Make an assortment of cream cheese pinwheels with different kinds of meat. Lots of options with this easy appetizer idea.
WHAT YOU NEED FOR THIS SMOKED SALMON PINWHEELS RECIPE
Flour Tortillas – 10″ to 12″ tortillas are best in this recipe. A smaller tortilla would not roll up very easily. I prefer plain flour tortillas because the cream cheese mixture has so much flavor you don’t need another flavor added to the mix. You don’t have to use low-carb tortillas, but I can’t tell a difference in taste so why not cut a few carbs when you can?
Cream Cheese – just like tortillas, there are lots of options here. Feel free to experiment with different store-bought flavors like chive and onion, roasted garlic, or even jalapeno cream cheese.
Onion – red onions were used in this recipe but don’t make a special trip to the store if you already have a white onion.
Green Onions – just use the green part if you think it will be too much onion.
Dill – I used fresh dill but dried would be fine. If you use dried, use about half the amount as fresh.
Garlic Paste – 2 cloves of garlic, minced, can be substituted or 2 teaspoons of garlic powder.
Smoked Salmon Lox Slices – each roll uses about 1/2 slice.
Spinach – a few fresh leaves on each roll-up. This ingredient can be omitted.
Lemon – 1/2 of a lemon. This adds a hint of bright citrus flavor.
STEP 1: Cream cheese needs to be at room temperature. This should take about an hour. Cut up the vegetables into small pieces and set them aside.
STEP 2: In a medium-sized mixing bowl, add the soft cream cheese, and the chopped veggies to the top of the cream cheese. Add the garlic paste, lemon juice, and Everything but the Bagel Seasoning on top of the cream cheese and vegetables. Mash and mix together with a fork until everything is incorporated and spreadable.
STEP 3: Layout a tortilla and smear the cream cheese mixture using a rubber spatula in a thin layer on the whole tortilla. Leave about 1/2 an inch bare around the tortilla edges.
STEP 4: Layer a few spinach leaves on top of the cream cheese, then smoked salmon pieces. Sprinkle with Everything but the Bagel Seasoning and snip some extra dill on top.
STEP 5: Start in the center of an edge and roll up tight until you have a complete roll. Smear extra cream cheese mixture on the unrolled edge. Complete the roll-up and gently press down. The cream cheese will act like a glue.
STEP 6: Wrap with a big piece of plastic wrap or saran wrap making sure the roll is tight, firm, and completely sealed with plastic wrap. Place the salmon wraps in the refrigerator for a couple of hours and up to a few days.
STEP 7: Slice the edges off both ends of the smoked salmon roll. Slice wraps into about 1/2-inch width slice. Place on a serving tray, sprinkle a little more Everything but the Bagel Seasoning on top of the cut slices. Serve with Spicy Jalapeno Ranch Dip, Homemade Italian Dijon Dressing, or a sauce with horseradish flavors. Wait for the compliments.
Smoked salmon alternatives
Sliced deli turkey
Sliced roast beef, pastrami, ham, or corned beef
Pepperoni or salami
Q: Can I prepare pinwheels in advance?
A: Yes, pinwheels are great for preparing ahead. of time. Assemble them, wrap them tightly in plastic wrap, and refrigerate for several hours or overnight before slicing.
Q: Can I freeze pinwheels?
A: Absolutely! Once assembled and wrapped in plastic wrap, place in a gallon-sized freezer bag and freeze. The day before you’re ready to serve, place them in the refrigerator to thaw. Unwrap them, slice and serve.
Q: Do I have to use cream cheese?
A: No, you can make these with any spreadable cheese spread such as homemade pimento cheese, Old English cheddar spread, Garlic and Herb soft spreadable cheese, or even Laughing Cow Wedges.
Make sure the cream cheese spread is at room temperature for smooth spreading and easiest assembly.
Put enough cheese spread on the end edge to make a tight seal. It’s fine if you get some oozing out.
Be sure to use a sharp knife and roll-ups are cold to ensure a clean slice. Torn or jagged slices are still delicious but not as pretty.
HOW TO STORE PINWHEELS
Store cut pinwheels in an air-tight container, in layers with a piece of parchment paper or plastic wrap in between each layer. Place in the refrigerator for 3 to 4 days.
Start in the center of an edge and roll up tight until you have a complete roll, smear extra cream cheese mixture on the finished edge between the two tortilla surfaces and gently press down. The cream cheese will act like glue.
Wrap with plastic wrap and let sit in the fridge for a couple of hours up to a couple of days.
Slice edges off the ends then proceed to cut into a little more than a 1/4 inch width slice…or any desired width you prefer.