Smoked Salmon Tortilla Roll-Ups (with Herb Cream Cheese, Lemon, Capers, and Spinach)

Smoked Salmon Tortilla Roll-Ups (with Herb Cream Cheese, Lemon, Capers, and Spinach)

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Course: Appetizer

Keyword: smoked salmon

Prep Time: 10

Refrigerating Time: 1

Servings: 1-inch roll-ups

Ingredients

8 oz smoked salmon
4 flour tortillas 8-inch tortillas
8 oz cream cheese
2 tbsp capers chopped
zest from one lemon
1 tbsp fresh lemon juice
2 tbsp finely chopped fresh dill
2 scallions thinly sliced
2 cups baby spinach packed cups
1/2 tsp kosher salt plus more to taste (if using table salt or fine salt, use half the amount of kosher salt, so about 1/4 tsp, plus more to taste)
1/2 tsp black or white ground pepper plus more to taste

Instructions

Mix the cream cheese with the finely chopped fresh dill, the thinly sliced scallions/green onions, the chopped capers, the lemon zest, lemon juice, salt, and pepper. Give it a taste and, if needed, add more salt and pepper (to your preference).
Spread one-fourth of the herb cream cheese (about 2 oz) over each tortilla, stopping short of the edge by about half an inch. Add one-fourth of the spinach (about half a packed cup of baby spinach) and one-fourth of the smoked salmon (about 2 oz).
Roll the tortilla tightly and then wrap it in cling film/saran wrap. Repeat with the remaining 3 tortillas. And then refrigerate them all for at least one hour (but not more than about 4 hours).
Just before serving them, slice them. Start by slicing about an inch off the edge of the rolled tortilla on both sides. These will be your chef’s treat. Then slice the tortilla wrap into 6 pieces (each about 1 inch wide). Repeat with the remaining 3 tortilla wraps and you’ll get a total of 24 (1-inch thick) pieces.

Notes

Note 1: Refrigerating the wraps for about an hour allows the tortillas to soften a bit from the cream cheese and the roll-ups will hold their shape without unrolling after slicing. Don’t refrigerate them for too long or the tortillas will become too soft and soggy. For the tastiest results, eat the roll-ups about 1-2 hours after making them and no later than about 6 hours from when you made them.

Note 2: To cut the wrap pieces beautifully, use a sharp chef’s knife (carefully) and try to slice in one smooth motion. If you get too much cream cheese on the knife, carefully wipe the cream cheese with a kitchen towel before cutting the wrap again.