Salmon Pinwheel Appetizers Recipe
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1 (15-ounce) can salmon or 2 cups cooked salmon, flaked and deboned
1 (8-ounce) package cream cheese, softened
1/4 teaspoon cumin
1 teaspoon cilantro
2 tablespoons chopped fresh parsley
4 tablespoons mild or hot salsa
8 (8-inch) flour tortillas
Fresh dill, optional
Instructions
1 (8-ounce) package cream cheese, softened
1/4 teaspoon cumin
1 teaspoon cilantro
2 tablespoons chopped fresh parsley
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 over each tortilla. Roll up tightly and wrap individually with clear plastic wrap. Refrigerate 2 to 3 hours. Slice each tortilla into bite-size pieces. To prevent roll-up from flattening, roll it as you slice. Garnish with dill, if desired. Yield: 48 appetizers
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