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Echo Falls Smoked Salmon Creamy Lemon Dill Pinwheels

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Active Time: 15 minutes. Passive Time: 3-4 hours20-30
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Ingredients

  • 1 block, 8 oz cream cheese, softened
  • 1 lemon juice and zest
  • 2 TB fresh dill leaves
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • 2 cups baby spinach leaves
  • 16 oz Echo Falls Cold Smoked Sockeye Tapas Slices (Mediterranean)
  • 5-6 tortillas

Directions

  1. In a bowl, stir together the cream cheese, lemon juice/zest, dill, kosher salt, and black pepper. Stir to combine well. Lay tortillas down flat on individual squares of cling wrap.
  2. Evenly spread the desired amount of lemon cream cheese mixture onto the tortillas, leaving 1/2 inch edges.
  3. Line with a single layer of spinach leaves, followed by a single layer of smoked salmon.
  4. Firmly roll tortillas up. Wrap in cling wrap airtight, and chill for at least 3-4 hours.
  5. When ready to serve, remove from cling wrap, place on cutting board, and trim off end pieces. Slice each roll into 1 1/2 inch pinwheels and serve immediately.
  6. Enjoy!

Ingredients

  • 1 block, 8 oz cream cheese, softened
  • 1 lemon juice and zest
  • 2 TB fresh dill leaves
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • 2 cups baby spinach leaves
  • 16 oz Echo Falls Cold Smoked Sockeye Tapas Slices (Mediterranean)
  • 5-6 tortillas
Image of Echo Falls CS Sockeye Tapas Mediterranean 4oz

Echo Falls CS Sockeye Tapas Mediterranean 4oz

Applewood Smoked Tapas Slices – Mediterranean

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