It is so simple and easy to make this smoked salmon appetizer. Slices of crunchy cucumber with smoked salmon and lemon dill cream cheese on top.
INGREDIENTS
15 can salmon, drained and bones and skin removed
9 pkg. cream cheese, softened
4 Tbsp. salsa
2 Tbsp. chopped fresh parsley
1 tsp. dried cilantro
8 flour tortillas (8-inches)
INSTRUCTIONS
1
In a small bowl, combine salmon, cream cheese, salsa, parsley and cilantro
2
Spread about 2 tablespoons of the salmon mixture over each tortilla
3
Roll each tortilla up tightly and wrap individually with plastic wrap
4
Refrigerate 2 to 3 hours
5
Slice each tortilla into bite-size pieces
6
Yield: about 48 appetizers
Ingredients
15 can salmon, drained and bones and skin removed
9 pkg. cream cheese, softened
4 Tbsp. salsa
2 Tbsp. chopped fresh parsley
1 tsp. dried cilantro
8 flour tortillas (8-inches)
Directions
1
In a small bowl, combine salmon, cream cheese, salsa, parsley and cilantro
2
Spread about 2 tablespoons of the salmon mixture over each tortilla
3
Roll each tortilla up tightly and wrap individually with plastic wrap
4
Refrigerate 2 to 3 hours
5
Slice each tortilla into bite-size pieces
6
Yield: about 48 appetizers
