Tortillas Roll Ups With Smoked Salmon Spread Recipes

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SMOKED SALMON PINWHEELS



Smoked Salmon Pinwheels image

Deliciously savory smoked salmon pinwheels rolled up with a flavorful chive and dill cream cheese and tons of fresh spinach. This easy, healthy appetizer comes together in just 10 minutes for the ultimate party food or snack!

Provided by Monique of AmbitiousKitchen.com

Categories     Appetizer     Seafood     Snack

Time 10m

Number Of Ingredients 7

2 burrito style spinach wraps (or can use any burrito size wrap)
4-6 ounces cream cheese
1 tablespoon chopped fresh dill
½ tablespoon chives
1/8 teaspoon garlic powder
2-3 cups spinach
4-6 ounces smoked salmon

Steps:

  • In a small bowl combine cream cheese, dill, chives, and garlic powder. Mix until well-incorporated and creamy.
  • Lay out both wraps and evenly spread the cream cheese onto each one, leaving about a half inch of room around the edges. Spread the cream cheese out to the edge on one side, as you'll use this side to "seal" the pinwheel.
  • Evenly distribute the spinach between your two tortillas, followed by the smoked salmon.
  • Tightly roll up each wrap, tucking in the ends as you go. It's important to roll these as tightly as possible so that the pinwheels stay together when cut.
  • With a small serrated knife cut the edges off of each wrap, and then cut each one into ½ inch rounds. You should get about 14-16 pinwheels, 7-8 per wrap.
  • Feel free to assemble as-is or stick a toothpick into each pinwheel to serve. Serves 4.

Nutrition Facts : ServingSize 4 pinwheels, Calories 264 kcal, Carbohydrate 20 g, Protein 12.3 g, Fat 14.8 g, SaturatedFat 6.7 g, Fiber 1.2 g, Sugar 2.1 g

SMOKED SALMON ROLL-UPS



Smoked Salmon Roll-Ups image

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.

Provided by Galley Wench

Categories     < 4 Hours

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 10

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)

Steps:

  • Drain, flake and remove skin and bones from salmon.
  • In a large bowl combine cream cheese, lemon juice, red onion, horseradish, salt, and liquid smoke.
  • Add salmon to cream cheese mixture; mix well.
  • Divide mixture between the flour tortillas; evenly spreading out the filling to the edge.
  • Sprinkle top of each tortilla with minced dill.
  • Spread two tablespoons of (drained) sliced olives down the center of each toritilla.
  • Roll up tortillas; wrap each roll in plastic wrap and refrigerate for 2 to 3 hours.
  • To Serve: Slice into bit-size pieces.

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