Tortillas Roll Ups With Smoked Salmon Spread

1. 1

   Cut salmon into pieces and chop in a food processor with horseradish, lemon juice and pepper.

2. 2

   Blend in ricotta. Add enough sour cream or yogurt to make a spreadable consistency.

3. 3

   Arrange tortillas on counter in a single layer. Divide salmon mixture and spread over tortillas. Top with watercress, leaving a 1 inch border at the top so the roll will hold. Roll up tightly. Wrap and refrigerate until ready to serve.

4. 4

   Just before serving, trim off ends of rolls. Slice each roll into 8 pieces. Arrange on serving platter cut side up. For a pretty presentation, slice on an angle. Makes 32 slices.

5. 5

   A lighter side: Use low fat ricotta or yogurt cheese; be sure to use yogurt instead of sour cream.

6. 6

   In The Kitchen with Bonnie Stern.

* Per serving · 4 servings · Values may vary.