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Salmon Appetizers

SUBMITTED BY: Evelyn Gebhardt

"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."
PREP TIME  15 Min
READY IN  15 Min
SERVINGS & SCALING
Original recipe yield: 16 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 (15 ounce) can salmon
  • 1 (8 ounce) package cream cheese, softened
  • 4 tablespoons mild or medium salsa
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried cilantro
  • 1/4 teaspoon ground cumin
  • 8 (8 inch) flour tortillas

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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 8, 2007 by wkay
My daughter and I love this recipe. The only variation we use is that we leave out the cilantro. It's a real crowd pleaser on new years eve.

12 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 16, 2007 by Jeffycat
These were very good. We had them at our holiday party and they were a hit. My 9 year old son loved them and has eaten all the left overs!

2 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2008 by Mark M.
Very good and easy to make. To me, they are a little dry. Try adding 2 tbls. of sweet relish.

1 user found this review helpful


 
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