Smoked Salmon Spirals

• 1 lb cream cheese, softened
• 1 tablespoon fresh lemon juice
• 1 tablespoon grated fresh lemon rind
• 3 scallions, minced (used lots of green)
• 3 tablespoons minced fresh dill (plus more for garnish)
• 2 teaspoons sweet Hungarian paprika
• 8 large flour tortillas (10-12 inches)
• 1 lb smoked salmon, thinly sliced (lox)

1. Beat together the cream cheese, lemon juice and rind, scallions, dill and paprika.
2. Spread each tortilla with 1/8 of the cream cheese mixture, leaving a 1/4 inch margin.
3. Cover the cream cheese with slices of salmon.
4. Roll up the tortillas, pressing down hard as you roll.
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. Chill at least 3 hours, but not longer than 12 or it tends to sog up.
7. To serve, upwrap and slice the rolls about 1/2 inch thick.
8. Eat all the uneven ends yourself, assuming the rest is for company.
9. Arrange the slices on a serving dish and garnish with more of the dill.

cream cheese, lemon juice, lemon rind, scallions, fresh dill, sweet hungarian paprika, flour tortillas, salmon

Taken from www.food.com/recipe/smoked-salmon-spirals-37192 (may not work)