Salmon rolls filled with thinly-sliced smoked salmon, cream cheese and capers.
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I find most brands of tortilla are under cooked, as is. I like to grill the torts over an open flam (or stove top) to bring out the flavour and fully cook them.
Great recipe and just in time!
And did I mention how much the turkey brining made my year?
I would not recommend making the salmon rolls the day before as they might become soggy due to the moisture in the salmon and cream cheese.
You can however, make them ahead and freeze them. Just be sure to take them out of the freezer at least an hour before you slice them. Cheers!