Drain salmon; remove any bones.
In a small bowl, combine salmon, cream cheese, salsa and parsley.
(Add cumin, if desired.) Spread about 2 tablespoons of salmon mixture over each tortilla. Roll each tortilla tightly and wrap individually with plastic wrap.
Refrigerate 2 to 3 hours.
Slice each tortilla into bite size pieces.
Yields about 48 appetizers.
Drain salmon.
Combine salmon, cream cheese, salsa, parsley and cilantro.
Add cumin.
Spread about 2 tablespoons of salmon mixture over each tortilla.
Roll each tortilla up tightly and wrap individually with plastic wrap.
Chill 2 to 3 hours.
Slice each tortilla into bite-size pieces.
Makes about 48 appetizers.
Drain salmon.
Remove any bones that are prevalent.
In a small bowl, combine salmon, cheese, salsa, parsley and cilantro. Add cumin if desired.
Spread 2 tablespoons of mixture over tortilla.
Roll each tortilla up tightly; wrap individually with plastic wrap.
Refrigerate 2 or 3 hours.
Slice each tortilla into bite size pieces.
Makes pinwheel appetizers.
In a small bowl, combine salmon, cream cheese, salsa, parsley and cilantro.
Spread about 2 tablespoons of the salmon mixture over each tortilla.
Roll each tortilla up tightly and wrap individually with plastic wrap.
Refrigerate 2 to 3 hours.
Slice each tortilla into bite-size pieces.
Yield: about 48 appetizers.
Drain salmon in small bowl, then combine all ingredients. Spread mixture over each of the tortillas.
Roll each one up tightly and wrap individually with plastic wrap.
Refrigerate 2 to 3 hours.
Slice into bite size pieces.
Makes about 48 appetizers.
our bench top. Spread the salmon onto the paper to form
Preheat oven to 375 degrees.
Cut 2 inch rounds from pasty sheets (a small juice glass works well).
Place in greased muffin tins.
Top dough rounds with flaked salmon.
Mix cream cheese, chives and lemon juice until creamy.
Place cream cheese mixture into small ziplock baggie and snip off the end of one corner. Pipe the cream cheese mixture onto the salmon by squeezing it through the hole in the baggie. Use about 1 tablespoon of cream cheese per dough/salmon.
Bake for 15-18 minutes.
Serve warm.
Drain salmon and remove bones.
Combine salmon, cream cheese, picante, cilantro and cumin in a small bowl.
Spread about 2 tablespoons of mixture over each tortilla.
Roll each tortilla tightly.
Place tortillas, covered, in refrigerator for 2 hours. Remove from refrigerator and slice each tortilla into bite size pieces.
Drain salmon.
Remove bones. Combine all ingredients.
Spread 2 tablespoons mixture over each tortilla. Roll each up and wrap in plastic wrap. Refrigerate 2 to 3 hours.
Slice each tortilla into bite size pieces.
Spread a small amount of cheese on each cracker.
Top with a thin slice of salmon.
Put salmon in a food processor and
25\u00b0F.
Combine the salmon with the butter.
Add
br>To Make The Blackened Salmon: Rinse salmon with water and place
Prepare pie crust according to package directions.
Form dough into 36 (1-inch) balls.
Place ball in mini muffin pan cup; press dough to shape tarts.
Beat cream cheese, mayonnaise and eggs until smooth.
Add remaining ingredients; mix well.
Fill tart shells with salmon mixture.
Bake for 25 to 30 minutes at 375\u00b0.
Makes 36 appetizers.
ixed separately.
Mix together salmon, chopped dill, garlic powder, and
Wash and blot dry the salmon fillet, removing pin bones. Fillets
nd top with the salmon fillet. Season the salmon with salt and
orks great.
Make the salmon layer: In a small bowl
Prepare the smoker with wood chips.
Place steaks on rack, and season with salt & pepper.
Smoke until the thickest part of the salmon is warm and slightly opaque (for a medium fillet), 14 to 18 minutes after closing the smoker lid, a few minutes longer for a fully cooked fillet/steak.
Use the smoked salmon in related recipes: Smoked Salmon Gone to Heaven or Fettuccine with Smoked Salmon, Peas and Leeks.
stir together the bread crumbs, salmon, onion, and cilantro. IN a