Salmon Appetizers

1. 1

   Drain salmon; remove any bones.

2. 2

   In a small bowl, combine salmon, cream cheese, salsa and parsley.

3. 3

   (Add cumin, if desired.) Spread about 2 tablespoons of salmon mixture over each tortilla. Roll each tortilla tightly and wrap individually with plastic wrap.

4. 4

   Refrigerate 2 to 3 hours.

5. 5

   Slice each tortilla into bite size pieces.

6. 6

   Yields about 48 appetizers.

No additional tips available.