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

USMETRIC

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

READ REVIEWS (11)

DIRECTIONS

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.
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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REVIEWS

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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

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

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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