Smoked Salmon Rolls

Smoked Salmon  Rolls
Smoked Salmon Rolls

Smoked Salmon Rolls

  1. 1/2 cup Giant Eagle whipped cream cheese, softened

  2. 1 Tbsp. mustard

  3. 1/2 tsp. lemon juice

  4. 1 Tbsp. fresh tarragon, chopped

  5. to taste salt and pepper

  6. 5 flour tortilla, 6-inch diameter

  7. 15 smoked salmon slices, about 6 inches long each

Prep Time: 00:45
Total Time: 00:45

Community Rating:

Recipe Author: Giant Eagle
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 1/2 cup Giant Eagle whipped cream cheese, softened
  • 1 Tbsp. mustard
  • 1/2 tsp. lemon juice
  • 1 Tbsp. fresh tarragon, chopped
  • to taste salt and pepper
  • 5 flour tortilla, 6-inch diameter
  • 15 smoked salmon slices, about 6 inches long each

Recipe Directions:

In a small bowl, whisk together cream cheese, mustard, lemon juice and tarragon. Add salt and pepper, to taste. Place 3 slices of salmon, overlapping, to form a 6"x6" inch square. Roll up tightly and set aside. Spread a spoonful of cream cheese mixture onto a tortilla and place rolled-up salmon on top. Roll up each tortilla tightly and repeat with remaining ingredients. Cover tightly with plastic wrap and refrigerate until ready to serve. Before serving, trim off ends and discard. Cut each roll into 4 slices, alternating between straight and diagonal cuts. Serve chilled or at room temperature.

Serving per recipe:

20