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 Smoked Salmon and Cream Cheese Tapas

Smoked salmon and cream cheese tapas
Click picture to enlarge.

Delightfully simple to prepare but very tasty. Spread cream cheese over a tortilla, layer it with smoked salmon, season and then cut into bite sized chunks.

KEY POINTS

 Preparation: 10 minutes  Cooking Time:

None

 How Difficult  Easy  Freeze?   No
 Servings

 8 tapas

COOK'S NOTES ON SMOKED SALMON AND CREAM CHEESE TAPAS
These tapas can be prepared the night before and stored in the fridge. take them out of the fridge half an hour or so before serving for a full flavour tapas.

 Ingredients

How Much

 Smoked salmon 200g / 7oz
 Cream cheese 100g / 3˝oz
 Tortillas 2
 Lemon half
 Parsley Handful
 Salt and pepper To taste

WHAT SPECIAL KITCHEN EQUIPMENT?
Eight cocktail sticks

CLICK ANY PICTURE ON THIS PAGE TO ENLARGE IT

PREPARATION
Reserve a couple of sprigs of parsley for decoration and finely chop the rest.
Separate the layers of smoked salmon and cut into strips.

METHOD FOR SMOKED SALMON AND CREAM CHEESE TAPAS

Tortilla covered with cream cheese and smoked salmon Spread half the cream cheese over one of the tortillas trying to get it as even as possible. Leave the outside 1cm / ˝in without any cream cheese.

Sprinkle half the chopped parsley over the cream cheese and then evenly space half of the smoked salmon over the top.


Lightly sprinkle some lemon juice over the smoked salmon and then season with salt and pepper.

Carefully roll up the tortilla and filling applying only gentle pressure. Cut into four pieces slightly diagonally. Repeat the entire process for the remaining tortilla.

VIDEO OF HOW TO MAKE SMOKED SALMON AND CREAM CHEESE TAPAS

BACK TO TAPAS INDEX PAGE


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