- 4-oz. smoked salmon filet (a rectangle shape works best)
- 2 tablespoons cream cheese, room temperature
- ¼ cup feta crumbles
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ⅛ teaspoon ground pepper
- ¼ teaspoon salt
- ½ cup packed fresh spinach
- 1 teaspoon fresh dill, roughly chopped
- Prepare the salmon filet first. Lay a piece of parchment paper down on a cutting board and lay the salmon down flat on the parchment paper.
- Next, place the cream cheese, feta crumbles, lemon juice, lemon zest, pepper, and salt into a food processor. Process the mixture on low for about 1 minute or until combined. Scrape the sides with a spatula and process again until the mixture is smooth, light, and fluffy (about another 1 minutes).
- Scrape the cream cheese mixture out of the food processor and place on top of the salmon filet. Using a spatula, carefully spread the cream cheese mixture onto the salmon.
- Next, use the same food processor (no need to clean it) to chop the spinach. Add the spinach to the food processor and pulse until it has been chopped up into small pieces.
- Scrape the spinach out of the food processor and spread it on top of the cream cheese. Then, Sprinkle the dill on top of the spinach.
- Carefully take one edge of the salmon and tightly roll it like a cinnamon roll.
- With a sharp knife, cut the salmon roll into small pinwheels that are about ½-inch thick.
- Serve alone or with crackers.
Tips & Notes
- Try your best to buy a large, square-shaped smoked salmon filet.
- You can always substitute part of the cream cheese for Greek yogurt, but not all of it. The cream cheese offers some structure to the filling We like to serve these pinwheels with crackers for an appetizer.
Nutrition FactsServing Size: 1/4 Calories: 88 Sugar: 0 Fat: 8 Carbohydrates: 3 Fiber: 0 Protein: 8
Category: SnackMethod: No-BakeCuisine: AmericanDiet: Gluten Free
Keywords: salmon pinwheels