Lox on a bagel is undeniably delicious, but for special occasions I wanted a more elegant appetizer—enter Smoked Salmon Spinach Rolls. These pinwheel-style rolls are visually striking, flavorful, and simple enough to prepare in under 45 minutes.
While this particular recipe is adapted from ideas I encountered elsewhere, I tested and refined it until the results were consistent and easy to reproduce. The finished rolls are tender, vibrant green from the spinach sponge, and layered with creamy cheese and smoky salmon.
I’ve always loved savory rolls—the soft, spongy base and flavorful fillings make them natural crowd-pleasers. Over the coming year I plan to share more savory roll recipes because they make an elegant, homemade addition to any gathering and are surprisingly straightforward to make.
One of the best things about savory rolls is how customizable they are. Adding different vegetables, herbs, or cheeses changes both flavor and color, giving you endless options to match a theme or visual palette for your event.
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For these smoked salmon spinach rolls, spinach is blended into the batter to create a vivid green sheet that bakes into a pliable cake. After baking and cooling slightly, the sheet is spread with room-temperature cream cheese, layered with smoked salmon, rolled tightly, chilled, and sliced into pinwheels. A sprinkle of sesame or everything bagel seasoning and a garnish of cherry tomatoes and rosemary finish the plate beautifully.
These rolls are ideal for holiday brunches, appetizer spreads, or as a pretty addition to a party platter. They slice neatly and hold their shape, making them easy to prepare ahead and serve chilled.
If you make these Smoked Salmon Spinach Rolls, I’d love to hear about it—leave a comment or share a photo on social media with the hashtag #sandraseasycooking.
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KitchenAid Classic Mixing Bowls
KitchenAid 5 Ultra Power Speed Hand Mixer
Wilton Easy Layers Sheet Cake Pan
Reynolds Kitchens Pop-Up Parchment Paper Sheets
Smoked Salmon Spinach Rolls
10 minutes
18 minutes
15 minutes
43 minutes
Smoked Salmon Spinach Rolls are easy, attractive appetizers that work especially well for holidays and gatherings.
Ingredients
- 6 oz (170g) frozen spinach, a pinch of salt, and 2 tablespoons water
- 5 eggs, lightly beaten
- 1 cup all-purpose flour (135g)
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 oz whole milk
- 1 teaspoon lemon juice
- 3 tablespoons olive oil
Filling:
- 7–8 tablespoons cream cheese, room temperature
- 4 oz smoked salmon (113g), or more if desired
Topping:
- Sesame seeds or everything bagel seasoning
- Serve with cherry tomatoes and fresh rosemary for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the frozen spinach in a skillet over medium-high heat for 5–6 minutes until thawed and tender. Add a pinch of salt and a splash of water if needed. Transfer the spinach to a blender or food processor and puree until smooth, adding a little water if necessary to help it blend.
- In a large bowl, whisk the eggs. Add the flour, olive oil, baking powder, salt, black pepper, and the pureed spinach. Mix until combined—use a hand mixer or a sturdy whisk to ensure a smooth batter.
- Line a large baking sheet (about 9×13 inches) with parchment paper.
- Pour the spinach batter onto the prepared sheet, smoothing it into an even layer and tapping the pan gently to remove air bubbles.
- Bake for 18–19 minutes until set.
- Remove from the oven and carefully lift the baked sheet off the pan onto a clean kitchen towel.
- If the parchment sticks, peel it away gently. Using the towel, roll the spinach sheet into a loose log while it cools slightly—this helps shape it and prevents cracking when you assemble the filling.
- When ready to fill, unroll the sheet and, if you like, place a sheet of wax paper or parchment underneath to help with re-rolling.
- Lightly brush a little olive oil on the inside surface, then spread room-temperature cream cheese evenly across the sheet for easier spreading.
- Trim just a millimeter or two from the far edge if needed so the roll finishes neatly.
- Arrange smoked salmon evenly over the cream cheese. You can tear larger pieces to distribute them across the surface.
- Roll the sheet back up as tightly as possible. Wrap the roll in wax paper or plastic wrap and refrigerate for at least 15 minutes to firm up.
- After chilling, use a sharp knife to cut the roll: halve it, then cut each half into equal pieces so the pinwheels are uniform.
- Sprinkle the pinwheels with sesame seeds or everything bagel seasoning and serve with cherry tomatoes and fresh rosemary.
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 557Total Fat 32gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 19gCholesterol 269mgSodium 1424mgCarbohydrates 43gFiber 9gSugar 5gProtein 29g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
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