This recipe makes a lot of rolls, but these rolls are addictive, with guests popping them in their mouths as if they were porpoises. Not that your guests eat porpoises. Or that your guests are like porpoises.
- 8 ounces of cream cheese
- 1/4 teaspoon cayenne
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 bunch green onions, sliced fine
- 3 tablespoons minced capers
- 8 ounces of smoked salmon
- 8 10-inch flour tortillas
- 1 tablespoon fresh dill, chopped
- Additional dill sprigs
In a large bowl, mix cream cheese, cayenne, salt and lemon juice until cream cheese is light and fluffy. You can use beaters or a stand mixer. Or you could use your very strong wrists.
With a spatula, fold in green onions and capers.
Spread cream cheese mixture onto flour tortillas up to 3/4-inch from the edge.
Layer salmon on top of the cream cheese mixture.
Roll up flour tortilla very snugly. Wrap each roll tightly with plastic wrap and chill for at least 2 hours.
Slice through with a sharp knife into 1/2-inch slices.
Before serving, place a tiny dill sprig on top of each roll. Lovely!