Smoked Salmon Tortilla Roll-Ups (with Herb Cream Cheese, Lemon, Capers, and Spinach)
These rich and flavor-packed smoked salmon tortilla roll-ups taste even better than they look! Made by layering tortillas with a lemon and herb cream cheese mixture and rolling them with smoked salmon and spinach, this is party food at its simplest and tastiest. Serve them chilled as part of a large spread, and watch them disappear very quickly from the platter!
What You Need
These roll-ups are very simple to make. First, you’ll need the following ingredients:
- Smoked Salmon – 8 oz smoked salmon (225 grams)
- Tortillas – 4 flour tortillas (8-inch tortillas)
- Cream Cheese – 8 oz cream cheese (225 grams)
- Capers – 2 tbsp capers, chopped
- Lemon – zest from one lemon and 1 tbsp fresh lemon juice
- Dill – 2 tbsp finely chopped/minced fresh dill
- Scallions – 2 scallions/green onions, thinly sliced
- Spinach – 2 cups (packed) baby spinach
- Salt – 1/2 tsp kosher salt, plus more to taste (if using table salt or fine salt, use half the amount of kosher salt, so about 1/4 tsp, plus more to taste)
- Pepper – 1/2 tsp black or white ground pepper, plus more to taste
How to Make the Roll-Ups
Step 1. Mix the cream cheese with the finely chopped fresh dill, the thinly sliced scallions/green onions, the chopped capers, the lemon zest, lemon juice, salt, and pepper.
Give it a taste and, if needed, add more salt and pepper (to your preference).
Step 2. Spread one-fourth of the herb cream cheese (about 2 oz) over each tortilla, stopping short of the edge by about half an inch. Add one-fourth of the spinach (about half a packed cup of baby spinach) and one-fourth of the smoked salmon (about 2 oz).
Step 3. Roll the tortilla tightly and then wrap it in cling film/saran wrap. Repeat with the remaining 3 tortillas. And then refrigerate them all for at least one hour (but not more than about 4 hours).
Refrigerating the wraps for about an hour allows the tortillas to soften a bit from the cream cheese and the roll-ups will hold their shape without unrolling after slicing. Additionally, the flavors mingle together during the time the tortillas are in the fridge.
Don’t refrigerate them for too long, or the tortillas will become too soft and soggy. For the tastiest results, eat the roll-ups about 1-2 hours after making them and no later than about 6 hours after making them.
Step 4. Just before serving them, slice them. Start by slicing about an inch off the edge of the rolled tortilla on both sides. These will be your chef’s treat. Then slice the tortilla wrap into 6 pieces (each about 1 inch wide). Repeat with the remaining 3 tortilla wraps and you’ll get a total of 24 (1-inch thick) pieces.
Tip: To cut the wrap pieces beautifully, use a sharp chef’s knife (carefully) and try to slice in one smooth motion. If you get too much cream cheese on the knife, carefully wipe the cream cheese with a kitchen towel before cutting the wrap again.
While the roll-ups should hold their shape nicely, if you have any issues, you can use toothpicks (or cocktail picks) to help hold their shape together and for guests to pick them up more easily from the serving platter.
How to Serve the Roll-Ups
Get a large plate or platter and arrange the roll-ups (cross-section up) on it. You’ll be amazed how many you can fit together on one plate or platter.
More Appetizer Ideas
Do you want more smoked salmon recipes? Make some of these delightful smoked salmon crostini. You could also make other types of crostini – I find they make for a perfect party appetizer.
It’s good to have both hot and cold options. This is where my trusted air fryer comes in so handy because you can quickly cook or reheat dishes ready for when guests arrive. Two of my favorites are air-fryer parmesan baby potatoes and air-fryer chicken wings with parmesan-garlic-butter sauce.
For sheer comfort, try some mozzarella sticks with a rich marinara sauce. You could also go with an absolute classic – nachos – and load them up with shredded chicken, homemade guac, and more.
Oh, and don’t forget a few veggie or lighter options, like this roasted vegetable salad or this couscous salad.
Every single roll-up has freshness, creaminess, and silky richness from the smoked salmon. You’ll have to make a lot of these, because they’ll be gone in minutes!
If you made these and loved them, please leave a review below. And let me know what other yummy treats you served with these for your celebration or summer party.
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Smoked Salmon Tortilla Roll-Ups (with Herb Cream Cheese, Lemon, Capers, and Spinach)
Print Pin RateIngredients
- 8 oz smoked salmon
- 4 flour tortillas 8-inch tortillas
- 8 oz cream cheese
- 2 tbsp capers chopped
- zest from one lemon
- 1 tbsp fresh lemon juice
- 2 tbsp finely chopped fresh dill
- 2 scallions thinly sliced
- 2 cups baby spinach packed cups
- 1/2 tsp kosher salt plus more to taste (if using table salt or fine salt, use half the amount of kosher salt, so about 1/4 tsp, plus more to taste)
- 1/2 tsp black or white ground pepper plus more to taste
Instructions
- Mix the cream cheese with the finely chopped fresh dill, the thinly sliced scallions/green onions, the chopped capers, the lemon zest, lemon juice, salt, and pepper. Give it a taste and, if needed, add more salt and pepper (to your preference).
- Spread one-fourth of the herb cream cheese (about 2 oz) over each tortilla, stopping short of the edge by about half an inch. Add one-fourth of the spinach (about half a packed cup of baby spinach) and one-fourth of the smoked salmon (about 2 oz).
- Roll the tortilla tightly and then wrap it in cling film/saran wrap. Repeat with the remaining 3 tortillas. And then refrigerate them all for at least one hour (but not more than about 4 hours).
- Just before serving them, slice them. Start by slicing about an inch off the edge of the rolled tortilla on both sides. These will be your chef’s treat. Then slice the tortilla wrap into 6 pieces (each about 1 inch wide). Repeat with the remaining 3 tortilla wraps and you’ll get a total of 24 (1-inch thick) pieces.
Notes
Other recipes you might like:
It’s always good to have simple recipes like this on-hand for when you need to plan for a gathering or party. So don’t forget to save this recipe to one of your party idea or cold plate boards.
