Name: Smoked Salmon Pinwheels
Prep time: 15 min
Cuisine: Italian
Ingredients: 4 sandwich long bread (4 slices - 200 g); 7 ounces smoked salmon (200 g); 1 cup cream cheese (150 g); leaves rocket salad (or chives)

These no-cooking Smoked Salmon Pinwheels are one of my go-to appetizer. The holiday season is officially upon us. So I’m on the lookout for quick, easy, and flavorful recipes that I can serve to my guests or bring to parties and this salmon pinwheel recipe is perfect!

I love pinwheels, not only are they simple to make, but they are so cute and full of flavor:
this is an easy recipe everyone is going to love.
It’s true, they are so easy to make! I prepare them with soft bread sandwiches, first stuffed with a creamy cheese flavored with rocket leaves and smoked salmon, then wrapped in a roll, one hour in the refrigerator and finally sliced. You can cut them up into smaller round slices so that everyone can grab as much as they like.

For serving, I like to line up the smoked salmon pinwheels on a plate and garnish them with some rochet leaves to give them a bit more color.

Now, let’s see how to make this delicious Smoked Salmon Pinwheels recipe! So let’s get started.

Here the recipe on my Italian blog

Here more delicious recipes to enjoy: Sunflower appetizer recipe, Sauteed mushrooms, Veal Escalopes with Mushrooms, Pumpkin Cake

CostMedium
Preparation time15 Minutes
Rest time1 Hour
Serving20 pinwheels
CuisineItalian

Ingredients

4 sandwich long bread (4 slices – 200 g)

7 ounces smoked salmon (200 g)

1 cup cream cheese (150 g)

leaves rocket salad (or chives )

Tools

1 Rolling pin

1 Chopping Board

Steps

First wash rocket leaves (or chives), pat them dry with paper towels or a freshly clean kitchen towel to help remove excess liquid (or simply use a salad spinner). Chop them finely.

Using a rolling pin, slightly flatten bread slices. In this way you can roll them better.

In a medium bowl combine the cream cheese with the chopped rocket leaves using a fork.

Spread a layer of the softened cream cheese over the bread, then cover with slices of smoked salmon.

Roll the bread from the shorter side making sure to compact it well. Seal edge of each roll by spreading with additional cream cheese mixture. Wrap the rolls with cling film and refrigerate for at least 1 hour.