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.
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Units: US | Metric
- 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)
- 1Beat together the cream cheese, lemon juice and rind, scallions, dill and paprika.
- 2Spread each tortilla with 1/8 of the cream cheese mixture, leaving a 1/4 inch margin.
- 3Cover the cream cheese with slices of salmon.
- 4Roll up the tortillas, pressing down hard as you roll.
- 5Wrap each tortilla in plastic wrap, like a Tootsie Roll (for the Americans) or like a Christmas cracker (for the Brits and Aussies).
- 6Chill at least 3 hours, but not longer than 12 or it tends to sog up.
- 7To serve, upwrap and slice the rolls about 1/2 inch thick.
- 8Eat all the uneven ends yourself, assuming the rest is for company.
- 9Arrange the slices on a serving dish and garnish with more of the dill.
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Nutritional Facts for Smoked Salmon Spirals
Serving Size: 1 (1893 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 83.2
- Calories from Fat 37
- Total Fat 4.1 g
- Saturated Fat 2.0 g
- Cholesterol 10.0 mg
- Sodium 178.4 mg
- Total Carbohydrate 8.1 g
- Dietary Fiber 0.5 g
- Sugars 0.3 g
- Protein 3.2 g