Categories: appetizers

Ingredients

• 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

Directions

1. 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.

2. 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.

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