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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

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Wheat Berry/Craisin/Pecan Salad

Zucchini Bake

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