Prep 20 mins
Cook 0 mins
Eat these in the roll for a hearty sandwich or slice them into pinwheels for hors d’oeuvres. This salmon mixture can be served as a spread with crackers, as a filling for mushroom caps or mini pitas, or as a topping for baked potatoes. You can also make roll ups using other filling ingredients try spreading the tortillas with tuna salad or hummos and top with shredded vegetables such as carrots or lettuce.
- 8 ounces smoked salmon
- 1 tablespoon grated white horseradish
- 2 tablespoons lemon juice
- 1⁄4 teaspoon pepper
- 8 ounces ricotta cheese
- 2 tablespoons sour cream or 2 tablespoons plain yogurt
- 4 (9 inch) flour tortillas
- 1 cup watercress leaves or 2 cups shredded lettuce or 2 cups raw spinach
- 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.