Ingredients

The following ingredients have 24 Servings
  • 6 oz. smoked salmon, thinly sliced
  • 1/4 lb. cream cheese, at room temperature
  • 1 tsp. roughly chopped fresh basil
  • 2 tsp. snipped fresh chives
  • 1/4 tsp. freshly ground white pepper
  • 4 flour tortillas, each about 8 inches in diameter

Instruction

  • <b>Mix the filling</b>
  • Set aside three-fourths of the smoked salmon. Place the remaining slices in a food processor and add the cream cheese, basil, chives and white pepper. Pulse to blend.
  • <b>Assemble the pinwheels</b>
  • Spread each tortilla with one-fourth of the cream cheese mixture. Divide the reserved slices of salmon between 4 tortillas, placing the salmon horizontally across the center of each tortilla. Starting from the bottom, roll each tortilla firmly. Trim the ends and cut each roll into 6 slices.
  • Arrange the pinwheels, cut side up, on a platter and serve. Makes 24 pinwheels.
  • Adapted from Williams-Sonoma Food Made Fast Series, <i>Small Plates,</i> by Brigit L. Binns (Oxmoor House, 2007).