Christmas may be over, and with it Christmas parties. But there are still plenty of parties to be had, including New Year’s Eve (or Chinese New Year not long after that).
Some parties are pot luck, others are just nibbles and drinks, some are full-on sit down dinners. Well, these salmon and cream cheese pinwheels are great for nibbles and drinks.
I have memories of these coming out on Christmas Day, between breakfast and the main event (turkey, ham, stuffing, etc). In our family, Christmas dinner is always quite late in the afternoon, plus we always had people dropping in throughout the day, so people needed something to munch on to help with the booze, as well as to tide us over until dinner.
It’s been a while since I had something as simple as a smoked salmon and cream cheese pinwheel/roll-up. No matter how simple, they taste great and look inviting as well.
They’re also fantastic for those times when you don’t really want to spend ages making lunch (or dinner), and just want to rustle something up quickly. If you’re eating them just for you, and don’t want to cut them into bite-size pieces, then don’t. Just eat it like a very skinny burrito if you so wish.
2 tortilla wraps
3 tablespoons cream cheese
200 grams smoked salmon
- Lay out the tortilla wraps and spread the cream cheese over half of the wraps, reserving a teaspoon.
- Smash the avocado and sea salt together in a pestle and mortar. Spread equally over the two tortillas, covering the cream cheese.
- Layer the salmon evenly over the avocado on each tortilla wrap.
- Sprinkle a generous amount of dill over the salmon.
- Spread the remaining cream cheese over the undressed end of the tortilla wrap, to act as an adhesive.
- Roll the tortilla wrap tightly from the salmon side, width-ways, and seal the tortilla with the cream cheese “seal”.
- Slice into bite-size pieces and serve.