Christmas Salmon Pinwheels Recipes

SMOKED SALMON PINWHEELS

Steps:

• In a small bowl combine cream cheese, dill, chives, and garlic powder. Mix until well-incorporated and creamy.
• Lay out both wraps and evenly spread the cream cheese onto each one, leaving about a half inch of room around the edges. Spread the cream cheese out to the edge on one side, as you'll use this side to "seal" the pinwheel.
• Evenly distribute the spinach between your two tortillas, followed by the smoked salmon.
• Tightly roll up each wrap, tucking in the ends as you go. It's important to roll these as tightly as possible so that the pinwheels stay together when cut.
• With a small serrated knife cut the edges off of each wrap, and then cut each one into ½ inch rounds. You should get about 14-16 pinwheels, 7-8 per wrap.
• Feel free to assemble as-is or stick a toothpick into each pinwheel to serve. Serves 4.

BACON AND SMOKED SALMON PINWHEELS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop.
• Make an aioli by combining mayonnaise, garlic, chives, salt, and pepper in a bowl. Set aside.
• Roll the puff pastry out into a 12-inch square. Spread aioli onto the pastry quickly and top with bacon, tomatoes, and salmon. Roll up jelly roll-style and cut into 12 equal pieces. Lay on the prepared baking sheet and let chill for about 30 minutes.
• Bake in the preheated oven until golden, about 18 minutes.

SALMON PINWHEELS

Steps:

• In a small bowl, combine the cream cheese, dill, capers, garlic powder and lemon juice. Spread over tortillas; top with salmon. Roll up tightly. , Cut into 1-in. pieces; secure with toothpicks. Chill until serving. Discard toothpicks before serving. Refrigerate leftovers.

SMOKED SALMON PINWHEELS

Steps:

• Heat oven to 350°F Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal.
• In small bowl, mix mustard and honey; spread over each rectangle. Top each with salmon, onion and chopped dill.
• Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
• Bake 13 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Garnish each with dill sprig. Serve warm.

SMOKED SALMON PINWHEELS

Steps:

• Combine the cream cheese, lemon juice, red onion, and basil in a bowl until completely blended.
• On a piece of waxed paper, arrange the smoked salmon slices in a rectangle about 3 inches wide and 12 inches long, slightly overlapping each piece. (If the salmon slices are cut irregularly, simply piece them together like a puzzle.)
• Spread a thin layer of the cream cheese mixture on the salmon, sprinkle with the capers, and roll up like a jellyroll.
• Refrigerate for 1 hour to firm, then cut into 1/2-inch slices. Place each pinwheel atop a cucumber round to serve.

SALMON PINWHEELS

Steps:

• In a large frying pan, heat oil over medium heat. Add onions and cook until tender but not browned. Stir in garlic and chopped spinach, salt and pepper. Cook until spinach just starts to wilt. About 3 minutes.
• Remove from heat. Add cooked rice and stir in lemon zest until well combined.
• Spread mixture evenly over salmon fillets and sprinkle with cheese and walnuts.
• Roll up gently and secure with toothpicks or twine.
• Place salmon on a parchment lined baking sheet and bake at 375 F for about 15-20 minutes, or until fish is cooked through.
• Transfer to a cutting board and cool for 10 minutes before slicing into pinwheels.

SMOKED SALMON PINWHEELS

Steps:

• Mix cream cheese and dill weed. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with 1/4 cup salmon. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla.
• Roll up tortillas tightly; seal edge of each tortilla by spreading with additional cream cheese mixture. wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.
• To serve, cut into 1-inch pieces. Place cut side up on serving platter.