Monday, March 30, 2009

Salmon Roll Ups

My friend Nick made the most excellent roll ups a few years ago. I'd been meaning to try my hand at making them ever since. Here's my spin on it.
  • Burrito wraps (soft tacos)
  • Smoked salmon
  • Whipped cream cheese (I used onion flavored)
  • Fresh dill
  • Fresh spinach leaves
  1. Spread cream cheese on a wrap. Don't go all the way to the edge.
  2. Add spinach leaves and dill.
  3. Spread with salmon.
  4. Roll up as tightly as you can. Optional: As you roll you can add more cream cheese on the other side to help it stick.
  5. Wrap tightly in plastic and refrigerate. Recommendation: Chill for 8 hours to let the flavors develop.
  6. When ready to serve, unwrap and slice.
  • avocado
  • lime juice with the cream cheese
  • scallions
  • sun dried tomatoes
  • red onion, parsley and cucumber
  • sour cream and chives instead of cream cheese
  • fresh basil
  • use prosciutto instead of smoked salmon (pictured, 8/23/09)

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