As a cook for a commercial salmon fishing crew, I found this recipe to be an innovative use of salmon. The roll-ups are a terrific addition to a festive Mexican meal or a fabulous prelude to a steak dinner. —Evelyn Gebhardt, Kasilof, Alaska
Salmon Appetizers
Ingredients
- 1 can (15 oounces) salmon, drained, bones and skin removed or 2 cups flaked cooked salmon
- 1 package (8 ounces) cream cheese, softened
- 4 tablespoons salsa
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried cilantro
- 1/4 teaspoon ground cumin, optional
- 8 flour tortillas (8 inches)
Directions
- Drain salmon; remove any bones. In a small bowl, combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2 tablespoons salmon mixture over each tortilla.
- Roll up each tortilla tightly and wrap individually. Refrigerate for 2-3 hours. Slice each tortilla into bite-sized pieces.
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