| Tante
Marie’s Smoked Salmon Tortilla Spirals
Ingredients
8
oz. cream cheese
2 Tbs. mayonnaise or sour cream
Six 8-inch flour tortillas
12 oz. smoked salmon, thinly sliced
2 Tbs. chopped fresh chives
2 tsp. lemon juice
freshly ground pepper
Instructions
Cream
together cream cheese and mayonnaise.
Arrange tortillas on a counter and spread evenly
with cheese spread. Arrange smoked salmon on top of cheese. Leave
about 1-inch border at top covered just with cheese so that the
rolls will adhere better. Sprinkle salmon with lemon juice, chives
and pepper. Roll tortillas up tightly, pressing firmly to seal.
Wrap well in plastic wrap and chill until ready to serve. Trim
off ends of rolls and then cut each roll into eight or ten slices.
Serve, spiril side up.
Serves 8.
Tante
Marie’s Smoked Salmon Dip with Crudites
Ingredients
5
oz. smoked salmon
2/3 cup low-fat cottage cheese
1/4 cup plain low-fat yogurt
2 Tbs. fresh lemon juice
1 tsp. Dijon mustard
freshly ground pepper
1/2 lb. snowpeas or sugar snap peas
1-1/2 lb. fennel bulb, trimmed, cored and sliced in sticks
1 bunch Italian radishes
Instruction
In
a food processor, pulse the smoked salmon until coarsely chopped.
Add the cottage cheese, yogurt, lemon juice and mustard and puree
until smooth, scraping down the sides occasionally. Season to
taste with pepper. Transfer the dip to a serving bowl, cover and
chill for at least 1 hour, or up to 2 days. Arrange the vegetables
on a platter and serve with the dip.
Serves 8.
© Mary S. Risley |
