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Salmon Appetizers

As a cook for a commercial salmon fishing crew, I found this recipe to be a wonderful variation in the use of salmon. The roll-ups are terrific as an addition to a festive Mexican meal or as a delicate prelude to a steak dinner. —Evelyn Gebhardt, Kasilof, Alaska
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    about 4 dozen

Ingredients

  • 1 can (15 oounces) salmon, drained, bones and skin removed or 2 cups flaked cooked salmon
  • 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)

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 individually. Refrigerate for 2-3 hours. Slice each tortilla into bite-sized pieces.
Nutrition Facts
1 piece: 58 calories, 3g fat (1g saturated fat), 12mg cholesterol, 95mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 3g protein.

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