Smoked Salmon Tortilla Pinwheels

1 (5 oz) package garlic and herb cheese (Borsin)
1 (8 oz) cream cheese, softened
¼ cup chopped red onion
¼ cup capers, drained
1 tablespoon lemon juice
4 oz smoked salmon
8 (6 to 8 inch) tortillas

Cut salmon into small pieces. Blend together both cheeses until creamy. Stir in red onion, capers, lemon juice and smoked salmon. Divide and spread the filling to cover each tortilla; then roll up jelly roll style. Place seam down on a tray and refrigerate until well chilled. Cut each roll into pinwheels about 3/8 inch thick.

This recipe is very easy and looks like you spent all day. Give it a try.