Description
Learn how to make delicious smoked salmon cranberry pinwheels with this easy recipe. Perfect for your next gathering or party. Click here to get started!
Ingredients
- 8 ounces (227 g) (225 grams) cream cheese, softened
- 1 tablespoon (15 ml) (15 milliliters) lemon juice
- 1 teaspoon (5 ml) (5 grams) Dijon mustard
- 1 tablespoon (15 ml) (15 grams) fresh dill, chopped
- 4 large flour tortillas
- 8 ounces (227 g) (225 grams) smoked salmon, thinly sliced
- 1/2 cup (120 ml) (50 grams) dried cranberries
- 1 cup (240 ml) (30 grams) baby spinach leaves, washed and dried
Instructions
- In a bowl, mix the softened cream cheese, lemon juice, Dijon mustard, and chopped dill until smooth.
- Lay out one flour tortilla on a flat surface.
- Spread a quarter of the cream cheese mixture evenly over the tortilla.
- Arrange a quarter of the smoked salmon slices over the cream cheese layer.
- Sprinkle 2 tablespoons of dried cranberries evenly over the salmon.
- Place a quarter of the baby spinach leaves over the cranberries.
- Tightly roll the tortilla into a log shape.
- Repeat steps 2-7 with the remaining tortillas and ingredients.
- Using a sharp knife, slice each rolled tortilla into 1-inch (2.5 cm) pinwheels.
- Serve immediately or refrigerate until ready to serve.
Notes
- Ensure the cream cheese is fully softened for a smooth, creamy spread.
- Thinly slice the smoked salmon to make rolling into tortillas easier.
- Adjust dried cranberries to your preferred level of sweetness in each pinwheel.
