SMOKED SALMON SPIRALS
1 lb. cream cheese, softened
1 tbs. each fresh lemon juice and rind
3 scallions, minced, including greens
3 tbs. minced fresh dill, plus more for garnish
2 tsp. Hungarian sweet paprika (or whatever paprika you have)
8 large flour tortillas (10-12”)
2 small capers, drained (optional)
1 lb. smoked salmon, thinly sliced and chopped
Beat together cheese, lemon juice, rind, scallions, dill
Spread 1/8 of cheese mixture on tortillas, leaving ¼” margin.
Layer the chopped salmon evenly on top of the cheese mixture.
Roll up tortillas, pressing down hard as you roll.
Wrap each tortilla in plastic wrap, like a tootsie roll.
Chill at least 3 hours, not longer than 12.
(I chilled for 24 hrs and it was OK.)
Slice ½” thick. Garnish with a sprig of dill.
courtesy of her cousin,