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5 from 1 vote

Easy Smoked Salmon Roll-Ups

Deliciously savory smoked salmon is rolled up in a lemon dill cream cheese spread and fresh spinach. This fun bite size roll-up make a perfect party appetizer! They are light and full of fresh flavor!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Appetizer
Servings: 4 people
Author: Kathryn Donangelo

Ingredients

  • 1 8 oz. block of cream cheese; softened
  • 2 Tbsp. fresh dill; finely chopped
  • 2 Tbsp. red onion; finely chopped
  • 1/4 tsp. black pepper
  • 1-2 tsp. fresh lemon juice (I used the juice of 1/2 large lemon)
  • 1 cup fresh spinach leaves
  • 2 spinach wraps
  • 8 oz. smoked salmon

Instructions

  • In a small bowl mash the cream cheese, fresh dill, red onions, lemon and pepper together with a fork until combined, light and creamy. This may take a few minutes. 
  • On a flat surface or cutting board, lay a wrap down and scoop a generous spoonful (about 3 heaping tablespoons) of the cream cheese mixture. Spread cream cheese evenly with a spatula or butter knife leaving about 1/4 inch on around the edge.
  • Layer on fresh spinach and then the smoked salmon on top! Press the spinach leafs and smoked salmon firmly so it sticks to the cream cream cheese. 
  • Carefully and firmly, rolls the wraps inward and set aside. Repeat with the other wrap. I only used 2 wraps because I wanted my roll ups to be generously filled with salmon. Place the rolled wraps in the refrigerator for 5 minutes to set. Slice with a serrated or very sharp knife. and cut into 1/2-1 inch pinwheels and serve immediately.

Notes

I do not recommend keeping these in the refrigerator for more than a day. The cream cheese will dry out and the tortillas will taste stale. These bites are best eaten the day of!