Smoked Salmon Spirals
These are from Ann Hodgman’s book Beat That! which changed the way I thought of food forever. Before this cookbook, all I knew of cookbooks had was the useful but slightly dry Joy of Cooking, or The Settlement Cookbook, or Weight Watchers recipe cards for mock-a-mole (faints).
1 pound cream cheese, room temperature
Juice and grated rind from 1/2 lemon
3 minced green onions — including about 3 inches of green
3 tablespoons minced fresh dill, plus more for garnish
2 teaspoons sweet paprika
8 large flour tortillas, 10 inches in diameter
2 tablespoons drained capers
1 pound smoked salmon, thinly sliced
Beat together the cream cheese, lemon juice and rind, green onions, dill and paprika. You can use a hand mixer, a stand mixer or your own mighty muscles. After these are blended, stir in the capers.
Spread each tortilla with one eighth of the cream cheese mixture, leaving a 1/4 inch margin. Cover the cream cheese with slices of salmon.
Roll the tortillas tightly, pressing down hard as you roll. Wrap each rolled tortilla in plastic wrap, good and tight. Chill at least 3 hours, no longer than 12 (the tortillas get crunchy and the salmon gets weepy.)
To serve, slice the rolls 1/2 inch thick. Arrange each slice on a serving dish and garnish with a wee dill sprig.
These are perfect to bring to those warm weather late brunches. They fit the gap between breakfast and lunch and look more elegant than the tortilla roll styling would imply. As Ann says herself, “Whenever I serve these spirals, people bolt them down without even chewing, like seals catching fish.”
And I must concur.
Tags: appetizer recipes, helen jane, party food, smoked salmon and cream cheese, smoked salmon appetizer recipe, smoked salmon spiral recipe
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