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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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Based on the reviews during the CrazE #3 contest I've reduced the amount of cream cheese. A great quick and easy appetizer that everyone will love. Cooking time indicated is actuallly chilling time. Ingredients:
1 (15 ounce) can salmon, sockeye (red) |
1 (8 ounce) package cream cheese (softened) |
1 tablespoon lemon juice |
2 teaspoons red onions, minced |
1 1/2 teaspoons horseradish, adjust to taste |
2 teaspoons liquid smoke |
1/4 teaspoon salt |
2 tablespoons fresh dill, minced |
1/3 cup green olives, sliced (with pimentos) |
3 large flour tortillas (10 inch, wheat or white) |
Directions:
1. Drain, flake and remove skin and bones from salmon.
2. In a large bowl combine cream cheese, lemon juice, red onion, horseradish, salt, and liquid smoke.
3. Add salmon to cream cheese mixture; mix well.
4. Divide mixture between the flour tortillas; evenly spreading out the filling to the edge.
5. Sprinkle top of each tortilla with minced dill.
6. Spread two tablespoons of (drained) sliced olives down the center of each toritilla.
7. Roll up tortillas; wrap each roll in plastic wrap and refrigerate for 2 to 3 hours.
8. To Serve: Slice into bit-size pieces.
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