Smoked Salmon and Spinach Rolls Recipe for Entertaining

Lox bagels are undeniably delicious, but for special occasions I wanted an elegant alternative that’s just as flavorful. That led me to these Smoked Salmon Spinach Rolls — a beautiful, festive appetizer that’s quick to prepare and impressive to serve.

This recipe is an adapted and refined version of a classic idea. After testing and tweaking, I perfected a method that yields tender, vibrant rolls in under 45 minutes. They’re simple enough for a weeknight yet refined enough for holiday gatherings.

I’ve always loved savory rolls — the soft, spongy texture of the roll combined with a flavorful filling is hard to beat. Over the coming year I plan to share more savory roll recipes because they’re versatile, visually striking, and easy to customize.

One of the joys of making these rolls is how easily you can vary the colors and flavors. A simple change of vegetables or herbs produces vivid greens, reds, or a multi-colored display that suits any theme or season.

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By adding different vegetables, cheeses, or smoked fish, you can tailor these rolls to your guests’ preferences. They make an attractive centerpiece and can be prepared ahead, then chilled and sliced into elegant pinwheels just before serving.

I’m excited to explore more savory roll ideas — from unique fillings to creative presentations — and I’ll be sharing those recipes and tips here. These rolls are an easy way to add a homemade, restaurant-quality touch to any party.

If you want a beautiful and tasty appetizer to impress family and friends this holiday season, Smoked Salmon Spinach Rolls are an excellent choice. With a little preparation and a short chill time, you’ll have attractive, flavorful pinwheels ready to serve.

If you make these Smoked Salmon Spinach Rolls, I’d love to hear about it — leave a comment or tag me on social media @sandraseasycooking with the hashtag #sandraseasycooking.

Disclosure: This website is affiliated with Amazon. I earn a small commission.

Amazon product recs:

KitchenAid Classic Mixing Bowls

KitchenAid 5 Ultra Power Speed Hand Mixer

Wilton Easy Layers Sheet Cake Pan

Reynolds Kitchens Pop-Up Parchment Paper Sheets

Yield: SERVES 4

Smoked Salmon Spinach Rolls

Prep Time:
10 minutes

Cook Time:
18 minutes

Additional Cooling Time:
15 minutes

Total Time:
43 minutes

Smoked Salmon Spinach Rolls are easy and tasty appetizers, especially for the holiday season.

Ingredients

• 6 oz (170g) frozen spinach + pinch of salt and 2 tablespoons water
• 5 eggs, 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 to taste

Topping:

• Sesame seeds (or everything bagel seasoning)
• Cherry tomatoes and fresh rosemary, for serving

Instructions

1. Preheat the oven to 375°F (190°C).
2. 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 about 2 tablespoons of water if needed. Transfer the spinach to a blender or food processor and puree until smooth — it should be almost paste-like.
3. In a large bowl, mix the beaten eggs, then add the flour, olive oil, baking powder, salt, pepper, milk, and the blended spinach. Use a hand mixer or a sturdy whisk to combine until smooth.
4. Line a baking sheet (about 9×13 inches) with parchment paper.
5. Pour the spinach batter onto the prepared sheet, shake gently to remove air bubbles, and spread into an even layer.
6. Bake 18–19 minutes, until set and springy to the touch.
7. Remove from the oven and transfer the baked sheet onto a clean, large cotton kitchen towel.
8. If the parchment sticks, peel it off carefully. Immediately roll the spinach sheet with the towel while it’s warm — this helps form the roll and prevents cracking later. Unroll once cooled enough to handle.
9. Place a piece of wax paper or parchment under the spinach sheet before you add the filling to make re-rolling easier.
10. Brush or lightly drizzle a little olive oil on the inside surface, then spread the room-temperature cream cheese evenly over the sheet.
11. Trim the edges by shaving off a millimeter or two to make the roll neater if needed.
12. Arrange smoked salmon over the cream cheese. Tear larger slices to distribute the salmon evenly across the surface. You can add more salmon if you prefer a stronger flavor.
13. Tightly roll the sheet back into a log. Use wax paper to help wrap it tightly, then refrigerate for at least 15 minutes to firm up.
14. After chilling, unwrap and slice. For even pinwheels, cut the roll in half, then cut each half into equal pieces.
15. Sprinkle with sesame seeds or everything bagel seasoning and serve with cherry tomatoes and sprigs of 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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