- 2 large spinach tortillas
- 1 tub Bruegger's plain cream cheese
- 1/2 lb Bruegger's sliced smoked salmon
- 1 English cucumber
- 1 tbsp capers (optional)
- Take cream cheese out of the refrigerator a half hour ahead of time to soften.
- Place individual sheets of tin foil larger than the tortillas on the counter.
- Spread the cream cheese over the surface of the tortillas all the way to the edges and with an even thickness.
- Layer smoked salmon in slightly overlapping slices over cream cheese to edges.
- Peel the cucumber, leaving some skin intact (stripes along the length). Slice as thinly as you can. Layer these over the salmon not overlapping, but side by side.
- Using the foil to help you roll the tortilla up, roll up the tortilla into a log shape, ensuring the roll is tight. You may need a dab of cream cheese to hold the edge of the tortilla in place, it should be firm and compact.
- Refrigerate until just prior to serving.
- For serving, remove the foil and using a serrated knife cut off both ends. Then cut the main section into 1/2″ wide pinwheels through the log. Place a toothpick through the sides so they hold together. Garnish these with lemon slices
TIP: Capers are a traditional accompaniment to Smoked Salmon. Adding a few of these on top of the cream cheese before you add the salmon adds a delicious vinegary-salty counterpoint to the salmon.
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