Smoked Salmon Roll-Ups

1. 1

   Drain, flake and remove skin and bones from salmon.

2. 2

   In a large bowl combine cream cheese, lemon juice, red onion, horseradish, salt, and liquid smoke.

3. 3

   Add salmon to cream cheese mixture; mix well.

4. 4

   Divide mixture between the flour tortillas; evenly spreading out the filling to the edge.

5. 5

   Sprinkle top of each tortilla with minced dill.

6. 6

   Spread two tablespoons of (drained) sliced olives down the center of each toritilla.

7. 7

   Roll up tortillas; wrap each roll in plastic wrap and refrigerate for 2 to 3 hours.

8. 8

   To Serve: Slice into bit-size pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.