Smoked Salmon Spirals
- Reviews 3
Ready In: 3 hrs
Yields: 60 spirals
Ingredients
- 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)
Directions
- 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.
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