Tortillas Roll Ups With Smoked Salmon Spread Recipes

TORTILLAS ROLL UPS WITH SMOKED SALMON SPREAD

Steps:

• Cut salmon into pieces and chop in a food processor with horseradish, lemon juice and pepper.
• Blend in ricotta. Add enough sour cream or yogurt to make a spreadable consistency.
• Arrange tortillas on counter in a single layer. Divide salmon mixture and spread over tortillas. Top with watercress, leaving a 1 inch border at the top so the roll will hold. Roll up tightly. Wrap and refrigerate until ready to serve.
• Just before serving, trim off ends of rolls. Slice each roll into 8 pieces. Arrange on serving platter cut side up. For a pretty presentation, slice on an angle. Makes 32 slices.
• A lighter side: Use low fat ricotta or yogurt cheese; be sure to use yogurt instead of sour cream.
• In The Kitchen with Bonnie Stern.

SMOKED SALMON ROLL-UPS

Steps:

• Drain, flake and remove skin and bones from salmon.
• In a large bowl combine cream cheese, lemon juice, red onion, horseradish, salt, and liquid smoke.
• Add salmon to cream cheese mixture; mix well.
• Divide mixture between the flour tortillas; evenly spreading out the filling to the edge.
• Sprinkle top of each tortilla with minced dill.
• Spread two tablespoons of (drained) sliced olives down the center of each toritilla.
• Roll up tortillas; wrap each roll in plastic wrap and refrigerate for 2 to 3 hours.
• To Serve: Slice into bit-size pieces.