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Prep 3 hrs
Cook 0 mins
Perfect party food, or good for a brunch. This is an adaptation of an Ann Hodgman recipe, who adapted it from Sarah Leah Chase. It's very simple to put together, but very fancy to eat. Prep time includes chill time.
- 1 lb cream cheese, softened
- 1 tablespoon fresh lemon juice
- 1 tablespoon grated fresh lemon rind
- 3 scallions, minced (used lots of green)
- 3 tablespoons minced fresh dill (plus more for garnish)
- 2 teaspoons sweet Hungarian paprika
- 8 large flour tortillas (10-12 inches)
- 1 lb smoked salmon, thinly sliced (lox)
- Beat together the cream cheese, lemon juice and rind, scallions, dill and paprika.
- Spread each tortilla with 1/8 of the cream cheese mixture, leaving a 1/4 inch margin.
- Cover the cream cheese with slices of salmon.
- Roll up the tortillas, pressing down hard as you roll.
- Wrap each tortilla in plastic wrap, like a Tootsie Roll (for the Americans) or like a Christmas cracker (for the Brits and Aussies).
- Chill at least 3 hours, but not longer than 12 or it tends to sog up.
- To serve, upwrap and slice the rolls about 1/2 inch thick.
- Eat all the uneven ends yourself, assuming the rest is for company.
- Arrange the slices on a serving dish and garnish with more of the dill.
These were very tasty! I just made a 1/4 of the 30 spiral recipe for 4 bridge ladies to taste & they were quite impressed.They were quick & easy to prepare.I made them in the afternoon & served in the evening & they stayed nicely firm. Will make them again.
Very nice. I used less zest than called for, and the salmon trimmings that are cheaper at the store (two rows across, so that each slice would have two pieces. The dill is a nice touch. Blended everything (except the salmon) in the food processor. I used my sushi mat and that helped get them tight.
These were good, but the lemon was way too overpowering. I think lemon is often used as a cover up for salmon that doesn't taste too fresh. Next time, I will omit the lemon rind.