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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Love the dill and capers in this appetizer. Always a hit. Allow to cill overnight before slicing. Ingredients:
8 ounces cream cheese -- softened |
1/3 cup salmon |
2 tablespoons capers |
1 tablespoon onion -- finely chopped |
1/4 teaspoon red pepper flakes in oil |
1/4 teaspoon dill weed |
1 small cucumber |
6 flour tortillas |
Directions:
1. Blend cream cheese, salmon, capers, onion and red pepper flakes well.
2. Peel cucumber and cut lengthwise into sixths.
3. Trim the flour tortillas into a square shape.
4. On each tortilla, evenly spread 1/6th of the cream cheese mixture. Be sure that spread goes all the way to the edges.
5. Sprinkle with dill.
6. Place a piece of cucumber at the bottom of the tortilla and roll into a log.
7. Place in a ziplock bag and refrigerate overnight.
8. To serve, slice each log into 1/2 inch pieces.
9. * Using red pepper flakes in oil helps to spread the pepper flavor throughout the mixture. Place 1/2 cup of red pepper flakes in a glass jar. Pour vegetable oil to cover plus 1/2 inch. Cover and store in the refrigerator. This mixture will keep indefinitely.
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