Smoked Salmon Spirals Beat That Ann Hodgman Yield: 60 spirals 1 lb. Philadelphia cream cheese, softened 1 Tbsp. each fresh lemon juice and grated lemon rind 3 scallions, minced (include as much green as possible) 3 Tbsp. minced fresh dill plus more for garnish 2 tsp. Hungarian sweet paprika 8 large flour tortillas, 10 to 12 inches in diameter 2 Tbsp. small capers, drained 1 lb. smoked salmon, thinly sliced Beat together the cream cheese, lemon juice and rind, scallions, dill and paprika. When these ingredients are well mixed, stir in the capers. Spread each tortilla with 1/8th of the cream cheese mixture, leaving a 1/4 inch margin. Cover the cream cheese with slices of salmon. Roll up the tortillas tightly, pressing down hard as you roll. Wrap each rolled tortilla, in plastic wrap like a Tootsie Roll. Chill at least 3 hours, not longer than 12. To serve, slice the rolls 1/2 inch thick. All the uneven ends are for you, of course. Arrange the slices on a serving dish and garnish each with a tiny dill sprig. According to Ann, "Whenever I serve these spirals, people bolt them down without even chewing, like seals catching fish".

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