Smoked Salmon Pinwheels

This appetizer is both elegant and delicious. A combination of soft wraps spread with a creamy mixture of cream cheese, chives, dill and lemon as the base for rich Tasmanian smoked salmon. Each wheel is a delightful balance of textures, and its sophisticated appearance is sure to impress at any gathering.

1. In a small bowl combine cream cheese, dill, chives, lemon juice and garlic powder.
2. Lay out wraps and evenly spread the cream cheese, leaving about a centimeter around the edges.
3. Evenly distribute the smoked salmon over the layer of cream cheese.
4. Tightly roll up each wrap, tucking in the ends as you go.
5. With a small serrated knife cut the edges off each wrap, and then cut each one into 2 centimeter rounds.