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Smoked Salmon Spirals


Serves 8-10.

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

and paprika.

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.


From Ella,

courtesy of her cousin,

Ella Ettinger.

Creamed Pickled Herring

Smoked Salmon Spirals

Easiest Corn Salad

Apple Cake

Sweet Kugel

Aunt Henrietta's Spaghetti Sauce

Artichoke Quiche

Spinach and Ricotta Pie

Broccoli and Cheese Quiche

Eggplant Caponata

Wheat Berry/Craisin/Pecan Salad

Zucchini Bake

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