| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cklive20, Pdate |
1 |
servings |
INGREDIENTS
| 1 |
pk |
Cream cheese; softened at room |
|
|
; temperature |
| 1 |
c |
Chopped fresh herbs: chives; dill and scallions |
| 1 |
|
Medium-length cucumber |
| 1/2 |
lb |
Smoked salmon; sliced thinly |
| 1 |
pk |
Flour tortillas |
INSTRUCTIONS
In a small bowl, mix cream cheese with chopped herbs and set aside. Slice
cucumber very thinly lengthwise using a mandolin or very sharp knife.
Spread 3/4 of a tortilla with a layer of the cream cheese mixture (this way
the spread won't ooze out when you roll it). With the uncovered portion at
the top, arrange a layer of cucumber slices vertically from the bottom edge
of the tortilla and then a layer of salmon slices horizontally. Roll
tightly. (Use a sushi mat if you own one.) Chill, seam side down, covered
with a slightly damp paper towel and plastic wrap. When ready to serve, cut
on the bias in 1 1/2-inch slices, discarding uneven ends, and arrange on a
serving platter.
Converted by MC_Buster.
Per serving: 1309 Calories (kcal); 96g Total Fat; (65% calories from fat);
65g Protein; 46g Carbohydrate; 307mg Cholesterol; 2809mg Sodium Food
Exchanges: 2 1/2 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat;
0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9344
Converted by MM_Buster v2.0n.
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