*  Exported from  MasterCook  Buster  *
 
                           SMOKED SALMON SPIRALS
 
 Recipe By     : Ann Hodgman, “Beat That! Cookbook”
 Serving Size  : 8    Preparation Time :
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         Philadelphia cream cheese -- softened
    1      tablespoon    fresh lemon juice
    1      tablespoon    lemon rind -- grated
    3                    scallions -- minced, including
                         -- the green
    3      tablespoons   fresh dill -- minced
    2      teaspoons     Hungarian sweet paprika
    8                    10-inch flour tortillas -- to 12-inch diameter
    2      tablespoons   small capers -- drained
    1      pound         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
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