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Salmon Pinwheels

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Trans-fat Free, Low Carb, Sugar-Free, Low Sodium


12 large flour tortillas
8 ounces cream cheese
½ cup butter
or margarine, soft
¼ teaspoon lemon juice
¼ teaspoon white pepper
1 sprigs dill weed, fresh
fresh, or dill pickle spears cut thin
1 each smoked salmon
one large package, moist, thinly sliced


Mix together cream cheese, butter, pepper, and lemon juice.

Spread the tortillas, one at a time, with this mixture.

Lay the smoked salmon slices, slightly overlapping, over the cream cheese mixture, leaving one edge of the cream cheese uncovered, this acts as the "glue" to hold the tortilla together when rolled.

Lay fresh dill sprigs or dill pickle spears down one edge; starting with this edge, roll up tightly, "gluing" tortilla together at the end with the uncovered edge of cream cheese.

Wrap tightly in plastic wrap and chill, at least one hour or up to 24 hours.

When ready to serve, unwrap and slice about ½ inch thick on a slight diagonal.

TURKEY BREAST PINWHEELS WITH SUNDRIED TOMATO SPREAD Same as above, except substitute very thinly sliced turkey breast for the salmon, omit lemon juice from cream cheese mixture and add ¼ cup oil packed sundried tomatoes, finely chopped; use watercress in place of dill. You may have tortillas left over, use the amount of spread for each which gives a uniform covering with no tortilla showing through, but also not to thick!! If you like capers, they are wonderful added to the spread for the Salmon pinwheels.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 29g (1.0 oz)
Amount per Serving
Calories 13596% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 112mg 5%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 3g
Vitamin A 10% Vitamin C 0%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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