Smoked Salmon Pinwheels

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

Smoked Salmon Pinwheels

Video recipe of the day

  • CostMedium
  • Preparation time15 Minutes
  • Rest time1 Hour
  • Serving20 pinwheels
  • CuisineItalian


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 )


1 Rolling pin
1 Chopping Board


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.

Before serving, remove the cling film, then using a sharp serrated knife cut each roll into approximately five 1 inch (2 cm) round.

Smoked Salmon Pinwheels are ready!

Smoked Salmon Pinwheels

Buon appetito!

Smoked Salmon Pinwheels


Tips and Tricks

You can make the Smoked Salmon Pinwheels up to 2 days ahead, covering with cling film and refrigerating.

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