These Salmon Pinwheels are so scrumptious and simple to make. You don’t even have to know how you can cook dinner to make this implausible appetizer.
I used a mix of cream cheese and chive and onion cream cheese right here, plus contemporary dill, and a little bit of lemon zest to brighten issues up. This recipe makes about 12-14 pinwheels and simply doubles or triples to feed a crowd.
Thanks to my grocery companion Kroger for supporting The Rose Desk and this recipe! It’s partnerships like this that hold The Rose Desk going.
I initially got here up with this lovable pink and inexperienced appetizer for my Depraved Ball and referred to as this Glinda-themed chunk Well-liked Pinwheels. It doesn’t matter what you name them, this make-ahead salmon appetizer is a successful recipe.
Salmon Pinwheels
2 spinach tortillas
4 oz cream cheese
2 oz chive and onion cream cheese
1 Tbsp contemporary dill
Zest from 1/2 a lemon
4-6 oz smoked salmon
- In a small bowl, mix each cream cheeses and chopped dill.
- Rigorously unfold cream cheese combination onto spinach tortillas, leaving a half inch across the edge.
- Prime cream cheese with lemon zest and smoked salmon. Roll tightly and slice into about six pinwheels per tortilla.
Learn extra about my Depraved Ball right here. Watch the episode:
Dance by way of life,
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