Ingredients:

  • 8 oz Cream Cheese (full-fat, softened)
  • 2 Tbsp Fresh Dill (finely chopped)
  • 1 Tbsp Fresh Chives (finely snipped)
  • Zest of 1 medium Lemon
  • 1 tsp Lemon Juice (freshly squeezed)
  • 1/4 tsp Fine Sea Salt (or to taste)
  • 1/2 tsp Freshly Ground Black Pepper
  • 4 large Flour Tortillas (burrito size, 10–12 inches)
  • 8 oz Cold-Smoked Salmon (thinly sliced)

Instructions:

  1. Prepare the Herb Filling: Ensure the 8 oz cream cheese is fully at room temperature. In a mixing bowl, combine the cream cheese, dill, chives, lemon zest, lemon juice, salt, and pepper. Mix using a spatula until completely smooth and homogeneous, ensuring the herbs are evenly dispersed.
  2. Assemble the Rolls: Lay one tortilla flat on a clean work surface. Divide the filling evenly among the four tortillas. Spread 1/4 of the filling over the entire surface of the tortilla, going nearly edge-to-edge. A thin, even layer is key.
  3. Layer and Roll: Arrange 1/4 of the smoked salmon slices evenly over the cream cheese layer, ensuring coverage without large gaps. Starting at one edge, roll the tortilla up as tightly as possible, creating a neat cylinder. The tighter the roll, the neater the pinwheels will be.
  4. Chill and Slice: Wrap the rolled tortilla cylinder tightly in plastic wrap to help it hold its shape. Refrigerate all wrapped rolls for a minimum of 30 minutes (up to 2 hours). Remove from the fridge, unwrap, and trim off the uneven ends. Slice the rolls into pinwheels, roughly 3/4 inch (2 cm) thick, using a sharp knife and a steady downward pressure. Arrange on a platter and serve immediately, or keep covered and chilled until serving time.