Ingredients
Scale
- 8 oz (225g) full-fat cream cheese, softened
- 1 tbsp fresh dill, finely chopped
- 1 tsp lemon zest
- ½ tsp fresh lemon juice
- ¼ tsp black pepper
- 1 pinch Kosher salt
- 12 large premade spinach or plain tortillas (6-inch)
- 4 oz (115g) high-quality smoked salmon, patted dry
- Extra dill and lemon slices for garnish
Instructions
- In a bowl, beat cream cheese until smooth. Stir in dill, lemon zest, lemon juice, black pepper, and salt.
- Lay tortillas flat and spread each evenly with cream cheese mixture, leaving a ½-inch border.
- Place 2–3 strips of smoked salmon side-by-side over each tortilla. Tightly roll from one end, pressing gently. Wrap in plastic and chill for 20 minutes.
- Trim ends for clean slices, then cut into 1-inch pinwheels. Arrange on a platter, garnish with extra dill and lemon zest.
Notes
- Use cold tortillas for easier rolling—warm tortillas tear easily.
- For a gluten-free option, use large lettuce wraps or low-carb tortillas.
- Can be made 1 day ahead; store airtight in fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: No-Bake
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pinwheels
- Calories: 92 Kcal
- Sugar: 1g
- Sodium: 287mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 18mg
