|
|
|
|
Smoked Salmon Spirals
|
 |
|
|
A great make-ahead appetizer for easy entertaining.
Preparation Time: 20 minutes
Chilling Time: 1-24 hours
Servings: 24 slices
2 POM SMART tortillas or POM White tortillas (10"/25 cm)
1/2 cup cream cheese, softened
2 tbsp drained capers, optional
4 oz thinly sliced smoked salmon
2 thin slices red onion, separated into rings
2 tbsp coarsely chopped fresh dill
1 tsp lemon juice freshly ground black pepper to taste
|
|
|
|
1. Spread cream cheese evenly over POM tortillas. Sprinkle capers on top. Lay salmon slices in a single layer on top, leaving a 1" (2.5 cm) border at the top covered just with cream cheese so the rolls will stick together. Sprinkle salmon with onion and dill. Drizzle lemon juice and several grinds of pepper on top.
2. Roll tortillas up tightly, pressing firmly to seal. Wrap in plastic wrap and refrigerate 1 to 24 hours.
3. Trim off ends of rolls then cut each roll on the diagonal into 10 to 12 slices.
TIPS
1. Don't limit these to appetizers. They also make a great lunch cut in half instead of bite-sized slices.
2. Try a variety of fillings such as cucumber and shrimp.
3. Add one diced Roma tomato or 2/3 cup (150 mL) diced cucumber, sprinkled over the cream cheese.
4. Replace fresh dill with 2 tsp (10 mL) dried dill weed.
|
|
 |
|
|
|
|
