Smoked Salmon Pinwheels

Remember Jimmy? Well after I made Jimmy so many apple pies this past autumn, he graciously gave me a whole (huge!) smoked salmon that his son caught in a local lake as "payment" for a belly full of pie.

I absolutely love smoked salmon which is weird because I'm not a huge salmon lover. But that flaky smoked fish is just so delectable...I usually just eat it straight out of the freezer bag. I was just more then grateful that Jimmy was nice enough to give me this fish...I've been munching on it ever since.

So when New Years Eve came around and we had our annual office party, I really wanted to make something that incorporated the smoked salmon so Jimmy and the rest of the fish-lovers that work with me would be able to enjoy it as much as I have over the past few months. After searching around online I found a few recipes for Smoked Salmon Pinwheels and sort of combined two recipes to make my own version.

These were just delicious. When I say they went like hotcakes I mean it. One batch was gone before I had time to slice up another. My co workers were totally impressed and just raved over them. These were a delicious little appetizer that are sure to wow your guests.

Ingredients
Adapted from: Betty Crocker & Taste of Home

1 8oz package reduced fat cream cheese
2 tbsp reduced fat sour cream
2 green onions, chopped
aprox. 1 cup smoked salmon
1/2 cup fresh spinach, rinsed and dried
6 8" flour tortillas
Juice of half a lemon (don't get every bit of juice out of the lemon, just a slight squeeze will do)
1 tbsp (aprox. 3 springs) fresh dill weed, chopped
kosher salt
freshly ground peppper

Directions
Soften cream cheese in microwave on 30 second intervals until soft and easy to stir. Add sour cream, green onions, lemon juice, dill weed and salt and pepper to taste. Spread about 1/4 cup cream cheese mixture on each tortilla. Over the cream cheese, sprinkle on a generous layer of smoked salmon. Over that, spread spinach leaves. Roll tortilla tightly and, if necessary, use more cream cheese mixture to secure edges. Wrap tortilla "roll" in plastic wrap. Refrigerate for at least 2 hours but no more then 24 hours. When ready to serve, cut tortilla into aprox. 1 inch pieces and serve on a tray, cut side up.