Title: Smoked Salmon Spirals
Categories: Appetizer Smoke Salmon
Yield: 8 Servings

1	lb	Philadelphia cream cheese;
		Softened
1	tb	Fresh lemon juice
1	tb	Lemon rind; grated
3		Scallions; minced,
		Including
		The green
3	tb	Fresh dill; minced
2	ts	Hungarian sweet paprika
8		10-inch flour tortillas;
		To 12-inch diameter
2	tb	Small capers; drained
1	lb	Smoked salmon; thinly
		Sliced

1) Beat together the cream cheese, lemon juice and rind, scallions, dill and paprika. When these ingredients are well mixed, stir in the capers.

2) 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.

3) Roll up the tortillas tightly, pressing down hard as you roll. Wrap each rolled tortilla in plastic wrap like a Tootsie Roll. Chill at least 3 hours, not longer than 12.

4) To serve, slice the rolls 1/2-inch thick. Reserve the uneven ends for private consumption. Arrange the slices on a serving dish and garnish each with a tiny dill sprig.

Makes about 60 spirals, because you'll want to eat the "end" ones which would look uneven if served.

Notes: From Ann Hodgman's BEAT THAT! COOKBOOK, 1995, Chapters Publishing Ltd., ISBN 1-881527-92-1, page 27.

Typos by K. Hudson Lipin, 09/05/98 Recipe by: Ann Hodgman, "Beat That! Cookbook"

From: Khudson123@aol.Com

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