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Friday, June 16, 2006

Salmon and Cucumber Roll-Ups

1/2 cup (125 ml) cream cheese at room temperature
1 Tbs (15 ml) lemon juice
1 tsp (5 ml) chopped fresh chives
1 tsp (5 ml) chopped fresh parsley
Salt and freshly ground pepper to taste
4 10-inch (25 cm) flour tortillas
8 oz (225 g) thinly sliced smoked salmon
1 seedless (English) cucumber

Combine the cream cheese, lemon juice, chives, parsley, salt,
and pepper in a small mixing bowl and stir with a fork to combine
thoroughly. Spread the mixture on the tortillas. Cover with the
sliced salmon. Using a vegetable peeler, shave thin lengthwise
slices of the cucumber and lay them on top of the salmon. Roll
the tortillas tightly and wrap in plastic wrap. Chill for 1 to 4 hours.
Unwrap and cut each tortilla into 3 to 4 pieces. Serve chilled.
Serves 4 to 6.

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