Smoked Salmon Roll-Ups

READY IN: 3hrs 15mins
Bergy
Recipe by Galley Wench

Based on the reviews during the CrazE #3 contest I've reduced the amount of cream cheese. A great quick and easy appetizer that everyone will love. Cooking time indicated is actuallly chilling time.

Top Review by Chef Dudo

Very tasty and easy to make. Used more horseradish and cut down on the cream cheese as 16 ounces just seemed too much. Served it with a green salad and we had a very satisfying lunch. Thanks for posting. Made for Craze-E contest, Winter 2009/10.

Ingredients Nutrition

Directions

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

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