Smoked Salmon Tortilla Pinwheels

Cut salmon into pieces. Set aside.

In a mixing bowl, blend together both cheeses until creamy. Stir in the red onion, capers, lemon juice, and smoked salmon. Divide and spread the filling to cover each tortilla; roll each tortilla up jelly-roll style. Place seam down on a tray, and secure each roll with a toothpick.

Refrigerate until well chilled. Cut each roll into pinwheels about 3/8-inch thick. To serve, insert toothpicks into each pinwheel.