Smoked Salmon Pinwheels:
1 8 oz block Neufchatel cheese ( not whipped), softened
¼ cup chopped chives
3 lg flour tortillas (10 -12 inch)
½ pound smoked salmon
3 tbs capers
Mix the cheese with the chives. Spread each of the flour tortillas
evenly with one third of the cheese mixture; then top each with a
single layer of smoked salmon to cover two-thirds of the cheese mixture.
Sprinkle one tablespoon of capers along the center of the salmon.
Beginning on the side with the salmon, roll each tortilla as tightly
as possible; then wrap securely in plastic. Refrigerate for at least
two hours or overnight.
Using a very sharp knife, trim off (and eat) the uneven end pieces and
cut each roll crosswise into eight slices. Serve immediately for a cool
firm texture or set aside for 30 - 40 minutes at room temperature to
Yields two dozen
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