Award-Winning Oak Smoked Irish Organic Salmon
A Christmas-party canapé that can be made the night before and sliced fresh in the morning. Tortilla, herbed cream cheese, smoked salmon, rolled tight, chilled, sliced. Two dozen pinwheels from four tortillas. The fridge is what makes it work: a cold roll slices cleanly, a warm one smears and looks sad.
Beat the cream cheese with the chives, dill, lemon zest, horseradish, and a generous crack of black pepper until smooth and easy to spread.
Lay a tortilla flat on a board. Spread a quarter of the cream-cheese mix in a thin, even layer right to the edges.
Lay a quarter of the salmon over the cream cheese in a single overlapping layer, covering the whole tortilla.
Roll up tightly from the bottom edge. Wrap each roll in cling film, twisting the ends so it holds its shape.
Chill for at least 1 hour. Overnight is better.
Unwrap and slice each roll into rounds about 1.5cm thick using a sharp knife. Discard the rough ends.
Arrange cut-side-up on a platter.
