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.
- 1 can (15 ounces) salmon or 2 cups cooked salmon, flaked
- 1 package (8 ounces) cream cheese, softened
- 4 tablespoons salsa
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried cilantro
- 1/4 teaspoon ground cumin, optional
- 8 flour tortillas (8 inches)
- 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. Yield: about 48 appetizers.
Originally published as Salmon Appetizers in Country December/January 1993, p51
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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