Yield: 1 servings
|1 cup||Low-fat pressed cottage cheese or firm|
|\N \N||; yogurt cheese 250 mL|
|2 tablespoons||Honey-style mustard 25 mL|
|4 \N||Flour tortillas 4; (10-inch/25 cm)|
|½ pounds||Smoked salmon; thinly sliced 250 g|
|2 tablespoons||Chopped fresh dill 25 mL|
|2 tablespoons||Chopped fresh chives or green onions 25|
|\N \N||; mL|
|4 \N||Leaves lettuce; shredded 4|
In small bowl, combine cottage cheese and mustard. (If cheese is a little lumpy, puree in blender or food processor.) Arrange tortillas on counter and spread evenly with cheese spread.
Arrange smoked salmon on top of cheese. (Leave about 1 inch/2½ cm border at top of each tortilla just covered with cheese so rolls will stick together.) Sprinkle with dill, chives and lettuce.
Roll tortillas up tightly, pressing firmly to seal. Wrap well and refrigerate for 2 hours, or until ready to serve. Trim off ends of rolls (eat them) and cut each roll slightly on the diagonal into 8 to 10 slices.
Converted by MC_Buster.
NOTES : This recipe is from Simply HeartSmart Cooking and makes about 32 to 40 pieces.
Converted by MM_Buster v2.0l.