Ingredients:

  • 12 oz Full-Fat Cream Cheese, softened
  • 2 tsp Prepared Horseradish
  • Zest of 1 medium lemon
  • 1/4 cup Fresh Dill, finely chopped
  • 2 Tbsp Fresh Chives, finely snipped
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Black Pepper, freshly cracked
  • 8 Large Flour Tortillas (10-inch diameter)
  • 12 oz Cold Smoked Salmon, thinly sliced
  • 2 Tbsp Capers, drained and patted dry (Optional)

Instructions:

  1. Soften and Combine: Place the room-temperature cream cheese into the mixing bowl. Add the horseradish, lemon zest, dill, and chives.
  2. Mix: Using a rubber spatula or hand mixer on low speed, combine all filling ingredients until thoroughly blended and creamy. Do not overmix.
  3. Season: Taste the mixture and adjust salt and pepper. Season conservatively, as the smoked salmon is salty.
  4. Lay the Foundation: Lay one tortilla flat on a clean cutting board.
  5. Spread the Schmear: Spread a thin, even layer of the cream cheese filling over the entire surface of the tortilla, extending right to the edges. Ensure the far edge has a slightly thicker layer to act as the seal/glue.
  6. Layer the Salmon: Arrange the cold smoked salmon slices evenly over the cream cheese layer, covering about 90% of the surface. If using, sprinkle capers evenly over the salmon now.
  7. The Roll: Starting with the edge closest to you, roll the tortilla up as tightly as possible, applying gentle, even pressure. A tight roll is essential.
  8. Seal and Wrap: Lightly press the seam to seal it. Wrap the rolled tortilla tightly in plastic film wrap (cling film).
  9. Repeat: Repeat the assembly process until all eight tortillas are rolled.
  10. Chill: Place all tightly wrapped rolls seam-side down in the refrigerator for a minimum of 30 minutes, or up to 24 hours. This firms the rolls for clean cutting.
  11. Trim: Once chilled, unwrap one roll. Using a very sharp knife, slice off and discard the untidy ends of the roll (about 1/2 inch from each side).
  12. Slice and Serve: Cut the remaining roll into 3/4-inch (2 cm) thick Smoked Salmon Pinwheels. Arrange the pinwheels cut-side up on a serving platter and serve immediately or store until ready.