Smoked Salmon Spirals Recipes

Steps:

• Mix cream cheese and dill weed. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with 1/4 cup salmon. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla.
• Roll up tortillas tightly; seal edge of each tortilla by spreading with additional cream cheese mixture. wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.
• To serve, cut into 1-inch pieces. Place cut side up on serving platter.

Steps:

• Using vegetable peeler, cut off thin 8x1-inch strips down length of daikon.
• Mix cream cheese, dill, parsley, capers, mustard, lemon peel and pepper in small bowl. Spread about 1 1/2 teaspoons mixture on 1 side of each radish strip. Top with salmon. Roll up tightly. Arrange spiral side up on platter. Garnish with cucumber, dill and lemon.

Steps:

• Lay some plastic wrap on your work surface and arrange the salmon on top in a 12 x 8 inch rectangle.
• Mix cheese with dill and spread over salmon.
• Press row of capers into cheese along one long edge.
• Beginning at edge with capers, roll up jelly roll style to enclose capers in center.
• Wrap in plastic wrap, squeezing to form smooth cylinder, and twist ends closed.
• Freeze for at least 4 hours or up to 1 month.
• To serve, thaw roll for 10 minutes, slice thinly, and arrange on cucumber slices.
• Garnish with onion and dill.
• Let stand for 10 minutes at room temperature.