I crave smoked salmon. I infrequently buy it, but I often want it. Last week, I caved and bought some, though. My typical preparation is simple: bread or a bagel, cream cheese and tomato. I’ve honestly gotten a little bored of that, so I whipped out an idea from the food case at my high school job– smoke salmon pinwheels.
The store sold (and probably still sells) these for $2.50 each, which I think is a little much for two bites of salmon. I often and willingly took home leftovers after a Sunday shift, and now I decided to make my own. They’re simple to make, taste great and are a perfect hors d’oeuvre, snack or breakfast.
Notes: As an hors d’oeuvre, I would plan on two or three per person. For a light breakfast or snack, you can have the whole roll, but I think that about four is just right.
Scale recipe up as needed.
You can also use wraps in place of a flour tortilla– you’ll need 1 ½ to 2 tablespoons cream cheese and more fillings since wraps are larger.
You can also add tomatoes to the filling– use 1 ½ tablespoons seeded and diced tomato and decrease capers and red onion to 1 ½ tablespoons well.
1 10-inch flour tortilla
1 tablespoon cream cheese
2 ounces smoked salmon
2 tablespoons capers
2 tablespoons red onion, minced
1. Spread cream cheese onto tortilla, spreading to the edges. It acts as glue that keeps the pinwheel together.
2. Lay salmon over cream cheese in a thin layer, leaving an inch border around the edges.
3. Top salmon with capers and red onion; roll pinwheel, tightly and carefully making sure that the fillings remain evenly dispersed. Cut into eight even pieces– the ends are samples for the cook.