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Smoked Salmon and Cream Cheese
Tapas |
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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. |
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KEY POINTS
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Preparation: |
10 minutes |
Cooking Time: |
None |
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How Difficult |
Easy |
Freeze? |
No |
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Servings |
8 tapas |
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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 |
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Smoked salmon |
200g / 7oz |
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Cream cheese |
100g / 3˝oz |
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Tortillas |
2 |
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Lemon |
half |
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Parsley |
Handful |
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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
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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. |
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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. |
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