Salmon Tortilla Appetizers Recipe
8 pcs. 8-inch Flour tortillas
15 ozs. Canned Salmon, flaked
1 tsp. Cilantro
8 ozs. Softened Cream cheese
2 tbsps. Fresh parsley
4 tbsps. Medium or mild Salsa
1/4 tsp. Ground cumin (optional)
Drain any liquid from the salmons and take out any bones as well. On a bowl, mix together cilantro, parsley, salsa, cream cheese and salmon then add cumin if you want.
Evenly spread 2 tbsps. of the mixture on each piece of tortilla. Roll up each piece tightly then wrap each one with some plastic wrap. Place in the refrigerator for 2 to 3 hrs.
When ready to serve, take them out of the fridge then cut each roll in bite-size slices.
Makes 48 pcs. of appetizers.
