Yield: 1 servings
|1 pack||Cream cheese; softened at room|
|1 cup||Chopped fresh herbs: chives; dill and scallions|
|½ pounds||Smoked salmon; sliced thinly|
|1 pack||Flour tortillas|
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 ¾ 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 1½-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 ½ 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.