Yield: 40 Servings
|8 ounces||Cream cheese; at room Temperature|
|¼ cup||Roasted red peppers|
|½ teaspoon||Lemon zest; grated|
|2 teaspoons||Lime juice|
|5 \N||Flour tortillas|
|3 ounces||Smoked salmon; thinly Sliced|
|4 \N||Scallions; thinly sliced|
|4 ounces||Smoked turkey breasts|
|\N \N||Radishes for garnish|
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 ⅓ of salmon. Using ⅕ 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 ½ 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@... (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, .