Salmon Pinwheel Appetizers

This recipe is very special to me because each time I prepare it for entertaining, I get great compliments on it. And the pinwheels are gone in a flash.

Recipe

• 1 15-ounce can salmon or
• 2 cups cooked salmon, flaked and deboned
• 1 8-ounce package of cream cheese, softened
• 1/4 teaspoon cumin
• 1 teaspoon cilantro
• 2 tablespoons fresh parsley, chopped
• 4 tablespoons mild or hot salsa
• 8 8-inch flour tortillas
• Fresh dill (optional)

Drain canned salmon and remove skin and bones. In a small bowl, combine salmon, cream cheese, cumin, cilantro, parsley, and salsa. Mix well. Spread about 2 tablespoons of the mixture over each tortilla. Roll up each tortilla tightly and wrap individually with clear plastic wrap. Refrigerate two to three hours. Slice each tortilla into bite-size pieces. (To prevent tortilla from flattening, roll it as you slice.) Garnish with dill, if desired. Makes about 48 appetizers.

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