Emulsifier Free Smoked Salmon Pinwheels
Total time1 hr 20 min
Prep time20 min
Cook time0 min
4.9(23)
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Learn more →Ingredients
8 servings
- 8 oz cream cheese, softened
- 2 tbsp sour cream
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh dill, finely chopped
- ¼ tsp black pepper
- 4 large flour tortillas (10-inch)
- 6 oz smoked salmon, thinly sliced
- 3 tbsp capers, drained
- ¼ cup red onion, very thinly sliced
- 2 oz baby arugula or baby spinach
For serving
- fresh dill sprigs, for serving (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a mixing bowl, beat the cream cheese and sour cream together until smooth and spreadable. Stir in the lemon juice, lemon zest, chopped dill, and black pepper until evenly combined.
- 2
Lay one tortilla flat on a clean work surface. Spread about one-quarter of the cream cheese mixture in an even layer across the entire surface, going nearly to the edges.
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