Friday, June 23, 2017
Text Size

Site Search powered by The Clarion

Garden to table 12-14-16

As I promised you last week, I want to give you a recipe for finger food to carry to the many parties and get-togethers you’ll be attending this Holiday Season.

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.


© 2014 The Clarion
Designed and maintained by Aldrich Publishing, LLC