Salmon Rollups

Another Hannah Swensen recipe direct from Lake Eden, Minnesota!

• Ready In: 24 hrs
• Serves: 16
• Yields: 16 half rollups

Ingredients

• 8  burrito-size flour tortillas
• 6  ounces smoked salmon or 6  ounces lox, chopped
• 8  ounces  softened cream cheese
• 1⁄4 cup  chopped  dried onion
• 1  teaspoon fresh ground black pepper
• 1  teaspoon dill weed (of course fresh is the best)

Directions

1. Mix together all ingredients except the tortillas in a bowl.
2. Spread small amount of the salmon mixture out on the face of a tortilla. Roll it up and place it in a plastic freezer bag. Continue spreading and rolling tortillas until the salmon mixture is gone.
3. Fold the plastic bag over when all rollups are inside to make sure they stay tightly rolled. Refrigerate for at least 4 hours (overnight is best). Slice with a sharp knife, arrange on a platter, and serve as appetizers.