Smoked Salmon Pinwheels
| PREPARATION TIME | 10 MINS |
| SERVES | 4 PEOPLE |
INGREDIENTS
- 4-6 (120-170g) oz smoked salmon from Bakkafrost
- 2 burrito style spinach wraps (gluten-free optional)
- 4-6 oz (120-170g) cream cheese
- 1 tbsp chopped fresh dill
- ½ tbsp chives
- 1/8 tsp garlic powder
- 2-3 cups spinach
INSTRUCTIONS
STEP 1
In a small bowl mix the cream cheese, dill, chives, and garlic powder until creamy.
STEP 2
Lay out 2 wraps and evenly spread the cream cheese onto each one, leaving about a half inch of room around the edges on one side (for sealing later).
STEP 3
Evenly distribute the spinach between your two tortillas, followed by the smoked salmon.
STEP 4
Tightly roll up each wrap, tucking in the ends as you go. It’s important to roll these as tightly as possible so that the pinwheels stay together when cut. With a small serrated knife cut the edges off of each wrap, and then cut each one into ½ inch rounds. You should get about 14-16 pinwheels, 7-8 per wrap.
STEP 5
Feel free to assemble as-is or stick a toothpick into each pinwheel to serve.
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