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Smoked Salmon PinwheelsThese smoked salmon pinwheels are colorful, delicious and perfect for a hot summer day. You can use the herbs suggested here, or substitute your own favourites. 4 tablespoons light cream cheese (room temperature)4 teaspoons finely chopped fresh herbs: chives, dill, and/or parsley 4 oz. (60 g) thin-sliced smoked salmon 1/2 English cucumber 2 - 10" flour tortillas (preferably whole wheat) In a small bowl, combine softened cream cheese and your favourite herbs until well blended. Spread the herbed cream cheese on the tortilla all the way to the edges. Cover with salmon slices. Arrange thinly sliced (unpeeled) cucumber over the salmon. Tightly roll up the tortilla and trim the ends. Cover in plastic wrap and refrigerate at least 15 minutes (up to 4 hours). Remove the plastic wrap and cut the roll into 8 slices. These pinwheels can then be put into a resealable container and taken along to your picnic. Keep chilled until serving time. Return to Sandwich Recipes
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