Smoked Salmon Spirals

1. 1

   Beat together the cream cheese, lemon juice and rind, scallions, dill and paprika.

2. 2

   Spread each tortilla with 1/8 of the cream cheese mixture, leaving a 1/4 inch margin.

3. 3

   Cover the cream cheese with slices of salmon.

4. 4

   Roll up the tortillas, pressing down hard as you roll.

5. 5

   Wrap each tortilla in plastic wrap, like a Tootsie Roll (for the Americans) or like a Christmas cracker (for the Brits and Aussies).

6. 6

   Chill at least 3 hours, but not longer than 12 or it tends to sog up.

7. 7

   To serve, upwrap and slice the rolls about 1/2 inch thick.

8. 8

   Eat all the uneven ends yourself, assuming the rest is for company.

9. 9

   Arrange the slices on a serving dish and garnish with more of the dill.

No additional tips available.