Cream Cheese and Smoked Salmon Pinwheels

Cream Cheese and Smoked Salmon
Cream Cheese and Smoked Salmon Pinwheels

Jennifer Meier

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 12 to 14 servings
Nutritional Guidelines (per serving)
256 Calories
14g Fat
14g Carbs
18g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12 to 14
Amount per serving
Calories 256
% Daily Value*
Total Fat 14g 18%
Saturated Fat 6g 28%
Cholesterol 60mg 20%
Sodium 243mg 11%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Protein 18g
Calcium 46mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Looking for new lunch ideas? Sandwich bread can be rolled up around a variety of fillings to make fun and healthy sandwich "sushi." In this version, cream cheese and cold smoked salmon (or lox) are rolled up into delicious pinwheels that kids and adults will love in their lunchbox.

This recipe takes no longer to make than a regular sandwich. 


  • 3 pieces fresh sandwich bread (white or whole wheat)
  • 4 ounces cold smoked salmon or lox
  • 3 tablespoons cream cheese (approximately)

Steps to Make It

  1. Use a rolling pin to roll the bread out flat and thin. The crust can be left on or cut off.

  2. Spread a layer of cream cheese on the bread.  Lay a thin layer of smoked salmon on top of the cream cheese.  

  3. Tightly roll up the slice of bread, rolling from the longest side. Squeeze the roll together gently to secure. Use a serrated knife then cut the roll into 4 or 5 pieces.

The Difference Between Lox and Smoked Salmon 

Lox is salmon that is cured with salt and sugar. Gravlax is cured with salt, sugar, aquavit or vodka, plus seasonings like dried dill and other spices. Both lox and gravlax are thinly sliced and have a soft, silky texture. Lox and gravlax are commonly served on top of bagels and cream cheese, although gravlax is more of a Scandinavian preparation and often served as part of a smörgåsbord.

Cold-smoked salmon is moist and silky, just like lox. It has a light smokey flavor. Because it is smoked at a low temperature, it is not cooked. Nova lox is a type of cold-smoked salmon that comes from Nova Scotia. It is typically sliced thinly and served like regular lox.

Hot-smoked salmon is smoked at a higher temperature and cooks during the smoking process. It has a stronger, smokier flavor and a firmer texture, similar to regular cooked salmon.