Smoked Salmon Pinwheels

(As featured in Taste of Home Magazine June/July 2008)

-2 packages of softened cream cheese
-1 TSP capers
-4 TSP of Fresh Dill
-2 TSP freshly grated lemon zest
-1 shallot
-1/2 lb smoked salmon, flaked
-4 tortillas (preferably spinach and garlic flavored)
-pepper and dry dill to taste

In a food processor, combine all ingredients except the salmon and tortillas. Mix well and season with pepper. Spread /4 of the mixture on a tortilla, layer 1/4 of the smoked salmon on top. Sprinkle with dry dill. Roll tightly and repeat with the remaining ingredients. Refrigerate 4 hours to over night. Cut each roll into 8 pieces. Garnish with fresh dill. You can also change it up by making the spread and spreading it on top of a whole wheat cracker, top with salmon and 1 caper. Very nice presentation and very impressive taste.

We pretty much ate this for dinner tonight and it was delish, easy and very pretty-see my pics!!!

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