Smoked Salmon Pinwheels from The Weeknight Cook by Brigit Binns
Mix the filling Set aside three-fourths of the largest smoked salmon slices. Place the remaining slices in a food processor with the cream cheese, basil, chives, and ¼ teaspoon pepper. Pulse to...
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Cooking tools:
- Food processor
- Measuring spoon
- Plate
Ingredients
- Flour tortillas, 4, each about 8 inches (20 cm) in diameter
- Freshly ground white pepper
- Fresh chives, 2 teaspoons roughly snipped
- Fresh basil, 1 teaspoon roughly chopped
- Cream cheese, ¼ lb (125 g), at room temperature
- Smoked salmon, 6 oz (185 g), thinly sliced
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