The secrets
- A thin layer of cheese: too much and it squeezes out as you roll and the spirals squash.
- A tight roll from the very first turn, then tightened again in its film.
- At least an hour in the fridge before slicing, no exceptions.
Salmon pinwheels are the bite you can make the day before and forget about until it's time to slice: a pink and white spiral, fresh and lemony, eaten in one go and sitting perfectly on a pick.
For neat spirals, three things: a thin, even layer of cheese, rolling tightly, and at least an hour in the fridge in cling film. It's the cold that sets the cheese and lets you slice without squashing.
Good to know · Smoked salmon and cream cheese: keep the pinwheels in the fridge until serving and no more than 2 hours on the table. Smoked salmon is not advised during pregnancy (listeria risk).
Step-by-step recipe check things off as you go
The lemony cream cheese
In a bowl, mix the cream cheese, lemon zest, juice, finely chopped dill and two grinds of pepper until smooth. Don't add salt: the salmon is salty enough.
Popotam's tip · No more than a teaspoon of juice: too runny, the cheese soaks the tortilla and the roll falls apart.Spread the tortillas
Lay a tortilla flat. Spread a quarter of the cheese (about 50 g) in a thin, even layer, right to the edges. Do the same with the other three.
Add the salmon
Cover two thirds of each tortilla, on the side nearest you, with salmon slices laid edge to edge, without overlapping. Leave the last third with just the cheese: that's what seals the roll. Add a few spinach leaves on top of the salmon.
Roll tightly
Roll each tortilla up from the edge nearest you, tightly, pulling the roll back towards you slightly with each turn to push out the air. Finish by pressing on the seam, and rest the roll on it.
Wrap and chill
Wrap each roll in cling film and twist the ends like a sweet wrapper, rolling it on the worktop to tighten it further. Keep in the fridge for at least 1 hour, and up to the next day.
Popotam's tip · The tighter the roll in its film, the neater the spirals: don't hesitate to twist the ends two or three times.Slice and spear
Remove the film. Trim 2 cm from each end (the cook's treat), then slice the roll into 2 cm rounds with the serrated knife, sawing gently without pressing. Spear each round and lay them flat on the serving dish.
Popotam's tip · Wipe the blade between cuts: the cheese won't smear the spirals.
And there you go, it's ready
Check off every step to celebrate.
The secrets to getting it right what makes all the difference
Storing and making ahead
The wrapped rolls keep for 24 hours in the fridge: make them the day before, they'll only slice more easily. Beyond that, the tortillas go soft. Once sliced, serve within 2 hours. Not suitable for freezing.
Variations
- Smoked trout and a touch of horseradish in the cream cheese.
- Vegetarian: herb cream cheese, strips of roasted pepper and rocket.
- Spinach or tomato tortillas, for more colourful spirals.
The questions you're asking
Can you make salmon pinwheels the day before?
Yes, it's even recommended: tightly wrapped in their film, they keep for 24 hours in the fridge and slice even more cleanly. Only cut them at serving time.
Why do my pinwheels unroll?
The roll wasn't tight enough, or the last third of the tortilla wasn't spread with cheese to seal it. At least an hour in the fridge, well wrapped, sets the cheese and holds the spiral.
Which tortillas are best for pinwheels?
Soft wheat tortillas or wraps, about 25 cm across. Warm them for 10 seconds in a pan if they're a little brittle: they'll roll without cracking.
How many pinwheels per person?
Three or four as a pre-dinner bite, alongside other appetizers: so this recipe serves 8 to 10 people.
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