Wednesday, 14 December 2016 13:50
When I lived in Ireland I became addicted to smoked salmon. I requested it for every birthday and special occasion. I usually just ate it with brown bread and red onion and it was fantastic but the following recipe fancies it up a bit. Feel free to spice it with a few dashes of smoked paprika.
1 8 oz. package cream cheese or an 8 oz. container of mascarpone cheese, softened and at room temp.
1-2 Tablespoons chopped fresh dill weed or 2 teaspoons dried dill weed
1/4 cup finely chopped red onion
1 4 &1/2 oz. package smoked salmon, skinned and finely chopped
16 spinach leaves
4 8-to-10 inch flour tortillas
16 strips red bell pepper
Lemon wedges for garnish
Mix cheese, chopped onion, salmon and dill weed. Spread about 1/4 cup on each of the tortillas. Place 4 spinach leaves and 4 strips of pepper evenly spaced on the tortilla.
Roll up tortillas tightly and seal edges by spreading a dab of the cream cheese mixture. Wrap securely with plastic wrap and refrigerate for a few hours.
To serve, cut into 1-inch pieces with a serrated knife. Place, cut side up, on a serving platter and garnish with lemon wedges.
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