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  • Quick
  • Easy
  • Makes 20 Items
  • 20 mins prep

Salmon pinwheels

Salmon pinwheels
Triple tested. For your success every time.

There is no better match than cream cheese and soft smoked salmon. With dill, mint, capers and lemon juice you'll find you just can't stop eating these refreshing pinwheels.


Salmon pinwheels

  • 200 g light cream cheese
  • 1 tbsp finely chopped fresh dill
  • 1 tbsp finely chopped fresh mint
  • 1 tsp finely grated lemon rind
  • 1 tsp salted capers, rinsed chopped finely
  • 2 squares mountain bread
  • 200 g smoked salmon slices
  • fresh dill sprigs, extra, for serving
  • lemon wedges, for serving


Salmon pinwheels

  1. Combine the cream cheese in a medium bowl with the chopped herbs, lemon rind and capers. Season to taste with freshly ground black pepper.
  2. Spread the cheese mixture over the bread. Top with the smoked salmon, then roll up. Cover tightly; refrigerate for up to 6 hours.
  3. Cut the rolls into 2cm slices; serve with extra dill, freshly ground black pepper and lemon wedges, if desired.


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