These Smoked Salmon Pinwheels come together in about 10 minutes and make a simple, elegant appetizer for a dinner party or casual gathering. The filling combines tangy cream cheese, feta, fresh spinach, and bright lemon for a creamy, smoky bite that is rich in protein and low in carbs.
The technique is straightforward: blend a smooth cream cheese mixture, spread it over a sheet of smoked salmon, top with chopped spinach and dill, then roll and slice. The result is a visually appealing, flavorful finger food that’s easy to prepare ahead of time.
These pinwheels are ideal for anyone who appreciates quick, make-ahead appetizers that still feel special. They are rich and satisfying while staying relatively light. Serve them on crackers, toasted bread slices, or as part of a larger appetizer spread.
Smoked Salmon Pinwheels – What You Need
- Smoked salmon: Look for a large, flat filet or a sheet-style piece. A square or wide rectangle is easiest to roll into pinwheels.
- Cream cheese: Room-temperature cream cheese forms the creamy base of the filling.
- Feta cheese: Crumbled feta adds a pleasant salty tang that complements the salmon.
- Lemon: Both lemon juice and zest brighten the filling and balance the richness.
- Spinach: Finely chopped fresh spinach adds texture, color, and nutrients.
- Fresh dill: Use fresh dill for its delicate, herbal flavor—dried dill won’t give the same lift.
- Food processor (optional): A food processor speeds up blending the cream cheese mixture and chopping the spinach, but you can also use a bowl and knife.
Tasty Variations
Swap the cheese: If you prefer, omit the feta and use only cream cheese, or try goat cheese, shredded cheddar, or another favorite for a different flavor profile.
Extra vegetables: Finely diced red onion, bell pepper, or cucumber tossed on top of the filling adds crunch and freshness.
More herbs: Fresh basil, chives, parsley, or green onions can be used alongside or in place of dill for a new herbal note.
Alternate spreads: For a different layer of flavor, spread a thin layer of hummus or mustard before adding the cheese mixture.
FAQ for Smoked Salmon Pinwheels
Cooked salmon is firmer and can break apart when rolled, so smoked salmon is recommended because it is more flexible and holds together better for pinwheels.
What kind of smoked salmon filet is best?
A larger, flat piece that is square or rectangular works best. If your filet is not perfectly shaped, you can still spread the filling and roll—it may just be a bit less uniform.
Why do my pinwheels fall apart?
Pinwheels usually fall apart when the filling is too wet or runny. Be sure to squeeze out excess moisture from the spinach and avoid adding additional liquid ingredients. The cream cheese should be smooth but not loose.
Storage Directions
Store prepared pinwheels in an airtight container in the refrigerator for up to 3–4 days. For best texture, slice the roll shortly before serving and keep them chilled until plated.
What to Serve with Smoked Salmon Pinwheels
These pinwheels are versatile. Serve them on crackers, sliced baguette, rye toasts, or cucumber rounds for a lighter option. They also pair well with other appetizers in a spread—think pickled vegetables, simple salads, or other high-protein snacks.
More favorite low-carb snacks to consider serving alongside:
- Cold crab dip
- Parmesan crisps
- Cheesy egg bites made in an instant pot
Smoked Salmon Pinwheels
Smoked salmon pinwheels are a simple low-carb snack with a creamy, lemony filling and fresh spinach. They are fast to make and ideal for entertaining.
Ingredients
- 4 oz smoked salmon filet (a rectangle or sheet-style piece works best)
- 2 tablespoons cream cheese, room temperature
- 1/4 cup feta crumbles
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/8 teaspoon ground pepper
- 1/4 teaspoon salt
- 1/2 cup packed fresh spinach
- 1 teaspoon fresh dill, roughly chopped
Instructions
- Lay the salmon filet flat on a sheet of parchment or a clean board. If needed, gently press it into an even layer for easier rolling.
- Combine cream cheese, feta, lemon juice, lemon zest, pepper, and salt in a food processor. Pulse on low until the mixture is smooth and light, scraping down the sides as needed.
- Spread the cream cheese mixture evenly over the salmon using a spatula.
- Pulse the spinach in the food processor until finely chopped, then spread it over the cream cheese layer. Sprinkle the chopped dill on top.
- Starting from one long edge, roll the salmon tightly like a jelly roll or cinnamon roll, keeping pressure even so the roll is compact.
- Use a sharp knife to slice the roll into pinwheels about 1/2 inch thick. Wipe the knife clean between cuts for neater slices.
- Arrange on a platter and serve immediately, or refrigerate until ready to serve.
Notes
- Try to purchase a large, flat smoked salmon filet to simplify rolling.
- You can substitute some cream cheese with Greek yogurt for a lighter filling, but keep enough cream cheese for structure.
- Serve with crackers or bread, or enjoy them on their own as a protein-packed snack.