Smoked Salmon And Zaatar Cream Cheese Pinwheels

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When you’re hosting or packing snacks for the day, pinwheels are one of those no-fuss, high-reward recipes that always come in handy. These smoked salmon and cream cheese zaatar pinwheels are fresh, creamy, zesty, and packed with flavor in every bite.

I like this recipe because it’s a little bit elevated but still easy. The lime and green onions brighten up the rich cream cheese, the zaatar adds that earthy, herby punch, and the smoked salmon brings the salty, savory flavor that ties it all together. These are perfect for brunch spreads, appetizers, packed lunches, or even as a no-cook dinner when you need something fast. You only need a couple of small tortillas to make two big pinwheels, but they slice into multiple servings, so it’s a great way to make something quick that looks like you put in more effort.

They also hold up really well in the fridge. Once rolled and wrapped, the chill time helps them firm up, making slicing super easy. You can make them ahead, store them overnight, and have them ready to go the next day—great for when you’re hosting or meal prepping.

Related

• Salmon Guacamole Pinwheels For A Delicious Appetizer
• Smoked Salmon And Zaatar Cream Cheese Pinwheels

Tips for the Best Salmon & Cream Cheese Pinwheels

• Use room temperature cream cheese – This makes mixing easier and helps you get a smooth, even spread on the tortillas.
• Apply gentle, firm pressure when rolling – You want the roll to hold together without squeezing out the filling. Keep it tight, but not squished.
• Chill before slicing – This is key! Letting the rolls sit in the fridge for at least an hour helps them firm up and keeps the slices neat.
• Use sharp knife for slicing – A clean, sharp knife will help you cut perfect little rounds without tearing the tortilla.
• Wrap tightly – Wrapping each roll in plastic wrap and twisting the ends helps compress everything evenly and makes storage easier.

Ingredients (For 2 Pinwheels)

• Cream cheese, enough to spread generously (about 3–4 tablespoons)
• 1–2 green onions, finely chopped
• Juice of ½ a lime
• Zaatar, to taste
• 100g smoked salmon
• 2 small tortilla wraps

Instructions

1. Mix the Filling

In a medium bowl, stir together the cream cheese, chopped green onions, lime juice, and zaatar until well combined and spreadable.

2. Spread the Mixture

Lay out the tortillas and spread half of the cream cheese mixture on each one, making sure to go close to the edges.

3. Add the Salmon

Top the cream cheese layer with a single layer of smoked salmon, covering the surface evenly.

4. Roll the Tortillas

Starting at one end, roll each tortilla into a tight log shape. Apply firm but gentle pressure as you roll to compress everything together without squeezing out the filling.

5. Wrap and Chill

Wrap each roll in plastic wrap, twisting the ends tightly. Transfer to the fridge and chill for at least 1 hour to help the roll firm up for easier slicing.

6. Slice and Serve

After chilling, unwrap and slice each roll into discs about 2–3 cm thick. Serve immediately, or store in the fridge until ready.

How to Store Pinwheels

Once sliced, you can store the pinwheels in an airtight container in the fridge for up to 2 days. If you’re prepping ahead, store the full wrapped logs and slice just before serving for fresher-looking rounds.

If you’re making multiple flavors for a party or meal prep, label the rolls before chilling so you don’t forget what’s inside.

Ways to Serve Smoked Salmon Pinwheels

• As an appetizer – Arrange them on a platter with other finger foods like olives, veggies, and dips.
• For brunch – Pair them with fruit, eggs, and bagels for a fun, no-cook brunch spread.
• Lunchbox-friendly – These hold up well and are easy to pack into a bento box or container for lunch.
• With dips – Serve with extra cream cheese mixed with herbs, or a lemony yogurt dip.
• As a light dinner – Serve them with a side salad or soup for a quick, no-stress dinner.

These pinwheels are simple, pretty, and packed with flavor—and once you’ve made them once, you’ll want to keep them in your weekly rotation.