Easy Smoked Salmon Pinwheels are the perfect little bites for any party or gathering. They have a soft and creamy filling with smoked salmon that’s flavorful but not too strong, all wrapped up in a soft tortilla or flatbread. The pinwheel shape makes them fun to eat and easy to share with friends.
I love making these pinwheels because they come together so quickly—just a few simple ingredients and some rolling and slicing, and you have a plate full of tasty appetizers. Sometimes I like to add a little fresh dill or lemon zest to brighten the flavor, which makes them feel extra special without much effort.
These pinwheels are always a hit whenever I bring them out. I like serving them chilled on a pretty platter with a few greens or crackers on the side. They’re great for casual get-togethers, holiday parties, or even a quick snack when I want something a bit fancy but fuss-free. Plus, they look impressive even though they’re super easy to make!
Key Ingredients & Substitutions
Eggs: The eggs form a light, flexible base that holds the filling well. Use large eggs for the best texture. If you want a dairy-free option, try using an egg substitute, but the texture may change.
Cream Cheese: This adds creaminess and helps keep the pinwheels soft. You can swap it for a dairy-free cream cheese or Greek yogurt for a tangier taste.
Smoked Salmon: It’s the star ingredient with a rich, slightly salty flavor. If you don’t have smoked salmon, cooked salmon or even smoked trout can work fine.
Fresh Herbs: Dill and parsley (or chives) brighten the flavor and add freshness. If you’re out of fresh, dried dill or green onion powder can substitute, but use less since they’re more concentrated.
How Do You Roll and Chill Pinwheels Without Them Falling Apart?
Rolling and chilling the pinwheels properly is key for neat slices that hold together. Here’s what I do:
- Spread the cream cheese evenly while the egg sheet is still warm but not hot—this helps it stick better.
- Layer the smoked salmon evenly without overlapping too much to avoid bulk.
- Start rolling gently but firmly from one short edge to keep a tight spiral.
- Wrap the roll tightly in plastic wrap to keep its shape while chilling.
- Chill for at least an hour in the fridge—this firms up the roll and makes slicing much easier.
When slicing, use a sharp knife and wipe it clean between cuts to keep the pinwheels looking fresh and pretty. This method helps to avoid squished or loose pinwheels that fall apart on the plate.
Equipment You’ll Need
- Rimmed baking sheet – perfect for baking the egg layer evenly without spills.
- Parchment paper – makes it easy to remove the egg sheet without sticking.
- Mixing bowls – handy for whisking eggs and mixing the cream cheese filling.
- Whisk – helps blend eggs smoothly and mix the filling well.
- Sharp knife – essential for clean, neat slices of the pinwheels.
- Plastic wrap – keeps the roll tight while chilling so it holds its shape.
Flavor Variations & Add-Ins
- Swap smoked salmon for smoked trout or cooked shrimp for a different seafood taste.
- Add finely chopped capers or red onion into the cream cheese for extra tang and crunch.
- Mix in a little horseradish with the cream cheese for a subtle spicy kick.
- Include finely diced cucumber or avocado for a fresh, creamy texture in the filling.
Easy Smoked Salmon Pinwheels Party Appetizers
Ingredients You’ll Need:
- 6 large eggs
- 1/4 cup cream cheese, softened
- 1 tablespoon mayonnaise
- 1 tablespoon fresh dill, finely chopped (plus extra for garnish)
- 1 tablespoon fresh parsley or chives, finely chopped
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper, to taste
- 6 ounces smoked salmon slices
- Toothpicks, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 12 minutes to bake, and at least 1 hour to chill. Overall, plan for roughly 1 hour and 30 minutes including chilling time, which helps the pinwheels hold their shape perfectly.
Step-by-Step Instructions:
1. Baking the Egg Base:
Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or lightly grease it. In a large bowl, whisk the eggs with a pinch of salt and pepper until frothy and well combined. Pour the eggs evenly into the baking sheet, spreading them out to form a thin, even layer about 1/4 inch thick. Bake for 10 to 12 minutes until the eggs are set and lightly golden on top. Let the egg sheet cool slightly before moving on.
2. Mixing the Cream Cheese Filling:
In a small bowl, mix together the softened cream cheese, mayonnaise, finely chopped dill, parsley or chives, lemon zest, salt, and pepper. Stir until smooth and creamy. This flavorful spread adds a fresh and zesty touch to your pinwheels.
3. Assembling and Chilling the Pinwheels:
When the egg sheet has cooled enough to handle but is still slightly warm, spread the cream cheese mixture evenly over the surface. Arrange the smoked salmon slices evenly on top of the cream cheese layer. Starting from one short edge, carefully roll the egg and salmon into a tight log. Wrap the roll firmly in plastic wrap and refrigerate for at least 1 hour to help it firm up. When chilled, unwrap and slice into 1-inch thick pinwheels. Secure each with a toothpick and garnish with extra dill if you like. Serve chilled for a fresh and elegant appetizer that’s sure to impress!
Can I Use Frozen Smoked Salmon for These Pinwheels?
Yes, you can! Just make sure to thaw it completely in the refrigerator overnight and pat it dry with paper towels to remove any excess moisture before assembling the pinwheels.
How Long Can I Store These Pinwheels?
Store leftover pinwheels in an airtight container in the fridge for up to 2 days. They’re best enjoyed fresh but will keep well chilled for easy party prep.
Can I Make These Ahead of Time?
Absolutely! Prepare and roll the pinwheels the day before your event, then keep them wrapped and chilled. Slice and garnish right before serving for the best presentation.
What Can I Substitute for Cream Cheese?
If you want a lighter option, try using Greek yogurt or a dairy-free cream cheese alternative. The texture might be a bit different, but the flavor will still be delicious!