Smoked Salmon Pinwheel Wraps

Ingredients

• 1 pound cream cheese, at room temperature
• 1 Tablespoon fresh lemon juice
• 1 Tablespoon lemon rind, grated
• 2 teaspoons dill
• 2 teaspoons sweet paprika
• 8 - ten inch spinach tortillas
• 2 Tablespoons small capers, drained
• 1lb smoked salmon, thinly sliced

Directions

1. In a medium sized bowl, use an electric mixer to beat together the cream cheese, lemon juice, rind, dill and paprika.
2. Once well mixed, use a wooden spoon to stir in the capers.
3. Open up the tortilla’s, divide evenly and spread on the cream cheese mixture. Be certain to leave 1/4 in margin around the edge to avoid the cheese squeezing out when you roll the pinwheels.
4. Divide the thin slices of smoked salmon onto the cream cheese spread.
5. Roll up the tortillas tightly. Be sure to press down hard as you roll. Wrap each rolled tortilla in plastic wrap.
6. Chill at for three to four hours. When ready to serve, slice the rolls 1/2 inch thick. Use a toothpick if desired for serving. This recipe makes about 60 salmon pinwheels.