Pinwheels or wraps or rollups can be the winning choice when serving up finger food everybody likes. This recipe does better with alder hot smoked pink salmon rather than lox. Delicious, healthy and feeds an army. Add green leaf lettuce to this recipe to round out the food groups. These options can be healthy and delicious and feed watering mouths with little effort or cost. Give this a try on Super bowl Sunday. Remember that FairhavenBaySeafoods.com is the best source for your Pacific smoked salmon online orders and support a family business that has been practicing sustainable fishing for decades.
Added October 02, 2008 | Recipe #328521
6 ounces smoked salmon or 6 ounces lox, chopped
8 ounces softened cream cheese
1/4 cup chopped dried onions
1 teaspoon fresh ground black pepper
1 teaspoon dill weed (of course fresh is the best)
-Mix together all ingredients except the tortillas in a bowl.
-Spread small amount of the salmon mixture out on the face of a tortilla. Roll it up and place it in a plastic freezer bag. Continue spreading and rolling tortillas until the salmon mixture is gone.
-Fold the plastic bag over when all rollups are inside to make sure they stay tightly rolled. Refrigerate for at least 4 hours (overnight is best). Slice with a sharp knife, arrange on a platter, and serve as appetizers.