| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
Appetizer |
40 |
Servings |
INGREDIENTS
| 8 |
oz |
Cream cheese; at room Temperature |
| 1/4 |
c |
Roasted red peppers |
| 1/2 |
ts |
Lemon zest; grated |
| 1/4 |
c |
Cilantro |
| 1 |
|
Avocado |
| 2 |
ts |
Lime juice |
| 1/8 |
ts |
Salt |
| 5 |
|
Flour tortillas |
| 3 |
oz |
Smoked salmon; thinly Sliced |
| 4 |
|
Scallions; thinly sliced |
| 4 |
oz |
Smoked turkey breasts |
|
|
Radishes for garnish |
INSTRUCTIONS
For cheese spread, process cream cheese, peppers, lemon zest and cilantro
in food processor until smooth.
Peel and pit avocado. Place in a small bowl and mash coarsely with a fork.
Stir in lime juice and salt. Working with 1 tortilla at a time, lightly
moisten both sides with water. Spread about 3 tablespoons cheese spread on
tortilla. Partially cover lower third of tortilla with 1/3 of salmon. Using
1/5 of avocado mixture, make a band across center of tortilla. Sprinkle
with scallions. Roll up. Repeat with 2 more tortillas and remaining salmon.
Repeat with remaining tortillas and turkey, placing turkey over two-thirds
of each tortilla. Wrap each roll in plastic wrap. Refrigerate 2 hours to
create firm cheese spread or up to 8 hours.
To serve, trim 1/2 inch from each end; discard. Cut each roll into 8
slices. Garnish with radishes.
Date: Tue, 25 Jun 1996 18:52:28 -0500
From: kreimer@mwci.net (Karen Reimer)
Recipe By : Jan Nix/Regional American Cooking Southwest
MC-Recipe Digest #130
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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