Smoked Salmon Spirals

Total Time: 3 hrs Preparation Time: 3 hrs

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)

Recipe

• 1 beat together the cream cheese, lemon juice and rind, scallions, dill and paprika.
• 2 spread each tortilla with 1/8 of the cream cheese mixture, leaving a 1/4 inch margin.
• 3 cover the cream cheese with slices of salmon.
• 4 roll up the tortillas, pressing down hard as you roll.
• 5 wrap each tortilla in plastic wrap, like a tootsie roll (for the americans) or like a christmas cracker (for the brits and aussies).
• 6 chill at least 3 hours, but not longer than 12 or it tends to sog up.
• 7 to serve, upwrap and slice the rolls about 1/2 inch thick.
• 8 eat all the uneven ends yourself, assuming the rest is for company.
• 9 arrange the slices on a serving dish and garnish with more of the dill.