Salmon wasabi pinwheels are super easy to make. I prepared wasabi and dill-flavored cream cheese in advance and stored them in the refrigerator until dinner time. The assembling part is so simple a child could roll them. In fact, that’s exactly what we did. I let the kids prepare the rolls and then slice them into bite-sized pieces. We secured the cute appetizers with fancy hors d’oeuvre picks.
For those who can tolerate a little bit of heat, I topped the appetizers with wasabi flavored peanuts to repeat the same flavors from the filling. My husband Lulu brought them back from a recent trip to Texas. Lulu knows what a foodie I am so he always tries to find new products for me to experiment with. It’s not all that altruistic though, since he’s usually the beneficiary of these creations. Don’t I have the sweetest husband?
1. Info for Salmon Tortilla Pinwheel Appetizers
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 48
- Calories: unavailable
2. Ingredients for Salmon Tortilla Pinwheel Appetizers
- 8 small flour tortillas
- 8 ounces cream cheese, softened to room temperature
- 1 bunch fresh dill
- 1 green onion (green part only), finely chopped
- 1 clove garlic, crushed and finely minced
- 1 teaspoon sea salt
- ½ teaspoon white pepper, freshly ground
- 2 teaspoons sesame oil
- ¼ teaspoon wasabi powder, to taste
- 6 ounces smoked salmon, thinly sliced
- 8 ounces wasabi peanuts (optional)
3. Directions:
- Keeping a bright green color: Wash the dill. Quickly blanch the dill and green onion for about 3 seconds in boiling salted water and transfer to an ice bath, to maintain a bright green color. Drain thoroughly of all water and pat dry on paper towels. Coarsely chop the dill and finely chop the green onions.
- For the cream cheese spread: In a blender (or mini blender if you have one), combine the dill, garlic, green onion, wasabi, sea salt and sesame oil until smooth. Add the green mixture to the cream cheese. Mix well. Set aside.
- Spread the cream cheese mixture on the tortillas, stopping 1 inch before the edge (the filling will spread to the edges once the tortilla is rolled). Top with slices of smoked salmon. Roll the tortillas up into a tight wrap. You could wrap each roll in plastic wrap and store in the refrigerator until you’re ready to serve (for easy slicing). We didn’t .
