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4 ounces cream cheese, at room temperature
2 Tbsp sour cream
1 tsp dijon mustard
1 tsp prepared horseradish
1 Tbsp chopped parsley
2 Tbsp finely diced red onion
1/2 tsp dillweed
1/4 tsp grated lemon peel
1/4 tsp ground black pepper
4- 6 inch diameter flour tortillas
4 ounces SeaBear Nova Style Smoked Sockeye, thinly sliced
1 small cucumber, peeled, seeded, thinly sliced
garnish- watercress and lemon slices
Mix together the first 9 ingredients till well blended. Spread over 1 side of each tortilla. Top with the salmon and the cucumber. Roll up each tortilla tightly. Wrap in plastic wrap and chill. To serve, unwrap and cut each tortilla into 4 pieces, trimming the ends. Arrange on a water cress lined plate and garnish with lemon. Makes 16 Smoked Salmon Spirals.
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