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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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As a cook for a commercial salmon fishing crew, I found this recipe to be a wonderful variation in the use of salmon. It's terrific as an addition to a festive Mexican meal or as a delicate prelude to a steak dinner. Ingredients:
1 can (15 ounces) salmon or 2 cups cooked salmon, flaked |
1 package (8 ounces) cream cheese, softened |
4 tablespoons mild or medium salsa |
2 tablespoons chopped fresh parsley |
1 teaspoon dried cilantro |
1/4 teaspoon ground cumin, optional |
8 flour tortillas (8 inches) |
Directions:
1. Drain salmon; remove any bones. In a small bowl, combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2 tablespoons of the salmon mixture over each tortilla.
2. Roll each tortilla up tightly and wrap individual with plastic wrap. Refrigerate for 2 to 3 hours. Slice each tortilla into bite-size pieces. Yield: about 48 appetizers.
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