1 (3-ounce) package cream cheese, room temperature
8 ounces Montrachet or other mild goat cheese crumbled
2 tablespoons heavy cream
1 tablespoons capers, drained
1 tablespoon chopped fresh dill
1 1/2 tablespoons finely chopped green onions
1 clove garlic, minced
1 teaspoon grated lemon zest
Salt and freshly ground pepper
3 large flour tortillas, 9 inch or larger
4 ounces thinly sliced smoked salmon
1/2 red bell pepper, seeded, cut into matchstick-size strips
1/4 European cucumber (seedless, hothouse), peeled, cut into matchstick-size strips
1/2 (10-ounce) package frozen chopped spinach, thawed, squeezed of excess moisture (about 1 cup)
Dill sprigs for garnish
Pretty and no-cook. In a mixing bowl combine the cream cheese, goat cheese and cream. Add the capers, dill, green onions, garlic, lemon zest, salt and pepper. (May be made 2 days ahead up to this point.) Spread the cheese mixture onto each tortilla. Place 1/3 of the salmon slices across the bottom of each tortilla. Above the salmon make a row of 1/3 of the pepper strips, then a row of 1/3 of the cucumber and, last, a row of 1/3 of the spinach. Roll up the tortillas tightly into cylinders. Wrap each roll in plastic wrap and refrigerate for 2 to 4 hours to firm the filling. (Tortillas could become too moist and difficult to cut if held longer.) At serving time, remove the plastic and cut each roll into 1-inch pinwheels. Arrange on a platter and garnish with dill sprigs. Makes 24 servings Per serving: 94 calories (percent of calories from fat, 57), 5 grams protein, 5 grams carbohydrates, 2 grams fiber, 6 grams fat, 14 milligrams cholesterol, 263 milligrams sodium.
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