Cream Cheese And Salmon Pinwheels Recipes

SALMON PINWHEELS

Steps:

• In a small bowl, combine the cream cheese, dill, capers, garlic powder and lemon juice. Spread over tortillas; top with salmon. Roll up tightly. , Cut into 1-in. pieces; secure with toothpicks. Chill until serving. Discard toothpicks before serving. Refrigerate leftovers.

SMOKED SALMON PINWHEELS

Steps:

• Mix cream cheese and dill weed. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with 1/4 cup salmon. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla.
• Roll up tortillas tightly; seal edge of each tortilla by spreading with additional cream cheese mixture. wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.
• To serve, cut into 1-inch pieces. Place cut side up on serving platter.

CREAM CHEESE AND SALMON PINWHEELS

Steps:

• In a small bowl, thoroughly mix cheese, salmon and onion.
• Cut crusts off bread, and cut several thin, long slices.
• With a rolling pin, flatten bread so that it's easy to roll.
• Spread each long slice with mayonnaise, then spread on the cream cheese and salmon mixture.
• Roll each slice lengthwise like a jelly roll, slowly and carefully to make it as tight or pressed as possible.
• Cover with wax paper or saran wrap and wrap with kitchen string so it'll keep its shape.
• Store in fridge so it can chill and set.
• When ready to serve, slice into thin pinwheels.

SMOKED SALMON PINWHEELS

Steps:

• Combine the cream cheese, lemon juice, red onion, and basil in a bowl until completely blended.
• On a piece of waxed paper, arrange the smoked salmon slices in a rectangle about 3 inches wide and 12 inches long, slightly overlapping each piece. (If the salmon slices are cut irregularly, simply piece them together like a puzzle.)
• Spread a thin layer of the cream cheese mixture on the salmon, sprinkle with the capers, and roll up like a jellyroll.
• Refrigerate for 1 hour to firm, then cut into 1/2-inch slices. Place each pinwheel atop a cucumber round to serve.

SMOKED SALMON PINWHEELS

Steps:

• In a food processor, combine the cream cheese, onions, lemon zest, salt and pepper; cover and process until smooth. Transfer to a small bowl; stir in salmon. Spread over tortillas. , In a small bowl, toss arugula with olive oil and lemon juice; place over salmon mixture. Roll up tortillas tightly and wrap in plastic. Refrigerate for 2-3 hours. Cut each roll-up into nine slices.

SALMON PINWHEELS

Steps:

• In a large frying pan, heat oil over medium heat. Add onions and cook until tender but not browned. Stir in garlic and chopped spinach, salt and pepper. Cook until spinach just starts to wilt. About 3 minutes.
• Remove from heat. Add cooked rice and stir in lemon zest until well combined.
• Spread mixture evenly over salmon fillets and sprinkle with cheese and walnuts.
• Roll up gently and secure with toothpicks or twine.
• Place salmon on a parchment lined baking sheet and bake at 375 F for about 15-20 minutes, or until fish is cooked through.
• Transfer to a cutting board and cool for 10 minutes before slicing into pinwheels.