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Flavorful Smoked Salmon Pinwheel Tea Sandwiches with Dill Cream Cheese

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These elegant and easy-to-make smoked salmon pinwheel tea sandwiches combine smoky salmon with a creamy dill cream cheese spread, rolled in soft tortillas and sliced into bite-sized spirals. Perfect for brunches, tea parties, or casual gatherings.

Ingredients

Scale
  • 6 ounces thinly sliced smoked salmon
  • 8 ounces cream cheese, softened to room temperature
  • 2 tablespoons fresh dill, finely chopped
  • Zest of half a lemon
  • 1 tablespoon capers, drained and chopped (optional)
  • 2 green onions, finely sliced
  • 6 large soft flour tortillas (8-inch diameter)
  • Freshly ground black pepper, to taste
  • Pinch of salt (optional, be cautious due to smoked salmon and capers)

Instructions

  1. In a medium mixing bowl, combine the softened cream cheese, chopped fresh dill, lemon zest, green onions, and capers (if using). Stir until smooth and evenly blended. Add freshly ground black pepper to taste. This takes about 5 minutes.
  2. Lay the tortillas flat on a clean surface or cutting board. If dry or stiff, warm briefly in the microwave for 10 seconds wrapped in a damp paper towel to make rolling easier.
  3. Spread an even layer (about 2-3 tablespoons) of the cream cheese mixture over each tortilla, leaving about a half-inch border around the edges to prevent filling from oozing out. This takes around 5 minutes.
  4. Layer the thinly sliced smoked salmon evenly over the cream cheese on each tortilla, covering the surface without piling too thickly. This takes 3-4 minutes.
  5. Starting from one edge, roll each tortilla into a tight log, keeping the roll firm but gentle to avoid squashing the filling. Wrap each roll tightly in plastic wrap to hold its shape. This takes about 5 minutes.
  6. Place the wrapped rolls in the refrigerator for at least 1 hour to chill and firm up the cream cheese, allowing flavors to meld. Minimum chilling time is 30 minutes if short on time.
  7. Remove the rolls from the fridge and unwrap. Using a sharp serrated knife, slice each roll into 1/2-inch thick pinwheels. Wipe the knife clean between slices for neat cuts. Arrange pinwheels on a serving platter. This takes 5-7 minutes.

Notes

Use a serrated knife for clean slicing and wipe between cuts to avoid smearing. Chilling the rolls is essential for firm slices and good presentation. For dairy-free, substitute cream cheese with coconut or almond-based spread. For gluten-free, use gluten-free tortillas or cucumber/zucchini slices. Avoid freezing as it affects texture.

Nutrition

Keywords: smoked salmon, pinwheel sandwiches, tea sandwiches, dill cream cheese, easy appetizer, brunch recipe, finger food

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