Smoked Salmon Pinwheels:
	
	1 8 oz block Neufchatel cheese ( not whipped), softened
	¼ cup chopped chives
	3 lg flour tortillas (10 -12 inch)
	½ pound smoked salmon
	3 tbs capers
	
	
	Mix the cheese with the chives. Spread each of the flour tortillas 
	evenly with one third of the cheese mixture; then top each with a 
	single layer of smoked salmon to cover two-thirds of the cheese mixture.
	
	Sprinkle one tablespoon of capers along the center of the salmon.
	
	Beginning on the side with the salmon, roll each tortilla as tightly 
	as possible; then wrap securely in plastic. Refrigerate for at least 
	two hours or overnight.
	
	Using a very sharp knife, trim off (and eat) the uneven end pieces and 
	cut each roll crosswise into eight slices. Serve immediately for a cool 
	firm texture or set aside for 30 - 40 minutes at room temperature to 
	become creamier.
	
	Yields two dozen

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