Post by carnation037 on Jan 20, 2003 14:21:50 GMT -6
This recipe is easy to make in advance. Cut up just before serving.
No quantities have been given so you can adapt the recipe
depending on the number of people you are serving.
Count on one tortilla serving for two to three people.
Salmon + Cucumber Pinwheels
Cream cheese at room temperature
Chopped fresh herbs such as parsley, chives, or dill
Salt and freshly ground pepper to taste
10-inch (25 cm) flour tortillas
Thinly sliced smoked salmon
Long, thin slices of English ("seedless") cucumber
made with a vegetable peeler
Combine the cream cheese, herbs, salt, and pepper and spread in a thin
layer on the tortillas. Top with salmon and cucumber slices and roll
into a log shape. Trim the ends, cover with plastic wrap and
refrigerate for at least 30 minutes, or up to 4 hours. Cut into
1-inch (2.5 cm) rounds immediately before serving.
No quantities have been given so you can adapt the recipe
depending on the number of people you are serving.
Count on one tortilla serving for two to three people.
Salmon + Cucumber Pinwheels
Cream cheese at room temperature
Chopped fresh herbs such as parsley, chives, or dill
Salt and freshly ground pepper to taste
10-inch (25 cm) flour tortillas
Thinly sliced smoked salmon
Long, thin slices of English ("seedless") cucumber
made with a vegetable peeler
Combine the cream cheese, herbs, salt, and pepper and spread in a thin
layer on the tortillas. Top with salmon and cucumber slices and roll
into a log shape. Trim the ends, cover with plastic wrap and
refrigerate for at least 30 minutes, or up to 4 hours. Cut into
1-inch (2.5 cm) rounds immediately before serving.