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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Smoked Salmon Pinwheels Recipe

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This recipe for Smoked Salmon Pinwheels is from Junction First Presbyterian Church's Timeless Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
I• 2 burrito style spinach wraps (or can use any burrito size wrap)
• 4-6 ounces cream cheese
• 1 tablespoon chopped fresh dill
• ½ tablespoon chives
• 1/8 teaspoon garlic powder
• 2-3 cups spinach
• 4-6 ounces smoked salmon
Directions:
Directions:
1. In a small bowl combine cream cheese, dill, chives, and garlic powder. Mix until well-incorporated and creamy.
2. Lay out both wraps and evenly spread the cream cheese onto each one, leaving about a half inch of room around the edges. Spread the cream cheese out to the edge on one side, as you’ll use this side to “seal” the pinwheel.
3. Evenly distribute the spinach between your two tortillas, followed by the smoked salmon.
4. Tightly roll up each wrap, tucking in the ends as you go. It’s important to roll these as tightly as possible so that the pinwheels stay together when cut.
5. With a small serrated knife cut the edges off of each wrap, and then cut each one into ½ inch rounds. You should get about 14-16 pinwheels, 7-8 per wrap.
6. Feel free to assemble as-is or stick a toothpick into each pinwheel to serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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