Shelly's Recipe

SMOKED SALMON TORTILLA SPIRALS

Category: Roll Ups / Pinwheels

12 oz cream cheese, softened
1/4 lb smoked Chinook salmon, thinly sliced and chopped
3 tbsp capers, drained and chopped
1/4 cup fresh dill, chopped
4 (10 inch) flour tortillas

In a medium bowl, combine filling ingredients until blended. Spread evenly over 4 tortillas. Roll each tortilla up tightly, jelly-roll fashion. Wrap ach roll in plastic wrap and refrigerate at least 4 hours or overnight until firm enough to slice.

To serve, unwrap plastic around tortilla rolls and trim ends. Cut rolls into slightly less than 1/2 inch thick slices.