I often see people tweeting about having a blog editorial calendar. What!? While I am sure it would be easier for many of you to think ‘Mondays, recipes, Tuesdays, decor…’ I just can not take myself that seriously. (Sorry!!) This is a place where I write about what’s going on with my creative process. In the last few weeks, I have taken some time off from dream decorating the country house and have focused more on enjoying living in the newly finished space and entertaining house guests!
So today -even though I already shared one recipe with you this week- I have a wonderfully good appetizer recipe for you to try. I made it for the first time this past weekend. Each pinwheel was gobbled up to rave reviews. The Mr started referring to them as ‘meat cookies’ and while I can not quite get behind this name fully – they are quite delicious. Not only are they tasty at cocktail hour, I can’t help but think that these flavors would also make a fabulous addition to any brunch menu for an open house luncheon or any other morning time breakfast celebration.
Smoked Salmon Spirals – AKA – Gravlax Pinwheels Please Note: there is a difference between Salmon Lox and Gravlax. I used gravlax in my recipe so I omitted the dill that the smoked salmon spiral recipe calls for. If you choose to use Smoked Salmon when preparing this dish, please also add 3 Tablespoons of minced fresh dill. Ingredients:
1lb gravlax, thinly sliced
1lb Philadelphia cream cheese, softened
1 Tablespoon fresh lemon juice
1 Tablespoon lemon rind, grated
3 Scallions, minced, including the green
2 teaspoons hungarian sweet paprika
8, 10 inch flour tortillas
2 Tablespoons small capers, drained
Method: Beat together the cream cheese, lemon juice, rind, scallions, (dill, if you’re using smoked salmon) and paprika. When these ingredients are well mixed, add the capers. Spread each tortilla with 1/8 of the cream cheese mixture. Be certain to leave 1/4 in margin around the edge to avoid the cheese oozing over when you roll the pinwheels. Cover the cream cheese spread with slices of salmon. Roll up the tortillas tightly. Be sure to press down hard as you roll. Wrap each rolled tortilla in plastic wrap. Chill at least three hours, but no longer than twelve – if they sit too long, they might get soggy.
To serve, slice the rolls 1/2 inch thick. Reserve the uneven ends for private consumption. Arrange the slices on a serving dish and garnish with a tiny dill sprig. This recipe makes about 60 salmon pinwheels.