Ingredients
4 Large flour tortillas (or lavash wraps)
8 oz Cream cheese, softened
8 oz Smoked salmon (thinly sliced)
2 tablespoons Fresh dill, chopped
1 tablespoon Lemon juice
1 tablespoon Capers, drained and chopped (optional)
2 tablespoons Red onion, very finely diced
1 cup Baby arugula or spinach
Salt and freshly ground black pepper, to taste
Instructions
1. Prepare the Cream Cheese Spread: In a medium bowl, combine softened cream cheese, chopped dill, lemon juice, and a pinch of black pepper. Mix until smooth. Fold in capers and finely diced red onion if using.
2. Spread the Base: Place one tortilla on a work surface. Evenly spread about ¼ of the cream cheese mixture over the surface, leaving a ½-inch border around the edge.
3. Add Fillings: Sprinkle a layer of arugula or spinach over the cream cheese, then arrange smoked salmon slices in a single layer over the greens.
4. Roll Tightly: Starting from one edge, firmly roll the tortilla into a tight log, ensuring the seam side is on the bottom.
5. Chill: Wrap the roll completely in plastic wrap, twisting the ends to secure. Refrigerate for at least 1 hour, or until firm.
6. Slice and Serve: Unwrap the logs. Using a sharp knife, slice each into 1-inch thick pinwheels. Arrange on a serving platter and serve chilled.
Notes
Pro-Tips:
• Chill Thoroughly: Chilling for at least 1 hour (or overnight) ensures the rolls cut neatly without smearing.
• Border for Sealing: Leave a ½-inch border around the edge of the tortilla when spreading filling to prevent seepage.
• Sharp Knife: Use a sharp chef’s knife or pizza cutter and wipe the blade between cuts for a beautiful presentation.
Variations:
• Add Horseradish: Mix 2-3 tablespoons of prepared horseradish into the cream cheese for a zingy kick.
• Swap Protein: Use thin slices of prosciutto or roast beef for a different flavor profile.
• Veggie Style: Use roasted red peppers, artichoke hearts, and olives instead of salmon.
- Prep Time: 20
- Category: Appetizer
- Method: No-Cook
- Cuisine: Contemporary