These Salmon Rolls are a big crowd pleaser. They disappear really quickly, but thankfully they are easy and quick to make. Since we have our own canned fish, we use what we catch, but you can easily use any store bought Salmon for this recipe.
This recipe can also be made with other types of canned fish. We have made it with our own canned Rainbow Trout. It's a very similar type, color and tasting fish, so feel free to make this recipe with any other similar type catch!
Prep Time: 5 minutes
Chill Time: 2-3 hours
Yields: 48 Appetizer Sized Rolls.
This recipe can also be made with other types of canned fish. We have made it with our own canned Rainbow Trout. It's a very similar type, color and tasting fish, so feel free to make this recipe with any other similar type catch!
Prep Time: 5 minutes
Chill Time: 2-3 hours
Yields: 48 Appetizer Sized Rolls.
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Signing UpStep 1: Ingredients
You will need:
1 can Salmon, drained (about 8 ounces). Use more or less, depending on the size of can you can get.
1 pkg cream cheese (8 ounces) Softened.
4 tablespoons Salsa (hot, medium, mild... whatever you like)
1/4 teaspoon of allspice (If you don't have allspice, then don't worry about it).
8 Medium (8 inch) Flour Tortilla type wraps (you can also use large sized wraps, just less of them.)
2 tablespoons fresh parsley (optional)
This recipe is pretty flexible. You don't need to get hung up on "exact" quantities. If you don't have a full package of cream cheese or less than 8 ounces of Salmon (or Rainbow Trout...), then just adjust the recipe to what you have.
You can also add spices, such as fresh or dried dill if you'd like, or even roll these up with some fresh crisp lettuce.
You will also need:
Mixing Bowl
Spoon and/or spatula
Measuring spoons
Cling type plastic wrap
A resealable bag, or container to refrigerate rolls.
A plate or a serving dish
1 can Salmon, drained (about 8 ounces). Use more or less, depending on the size of can you can get.
1 pkg cream cheese (8 ounces) Softened.
4 tablespoons Salsa (hot, medium, mild... whatever you like)
1/4 teaspoon of allspice (If you don't have allspice, then don't worry about it).
8 Medium (8 inch) Flour Tortilla type wraps (you can also use large sized wraps, just less of them.)
2 tablespoons fresh parsley (optional)
This recipe is pretty flexible. You don't need to get hung up on "exact" quantities. If you don't have a full package of cream cheese or less than 8 ounces of Salmon (or Rainbow Trout...), then just adjust the recipe to what you have.
You can also add spices, such as fresh or dried dill if you'd like, or even roll these up with some fresh crisp lettuce.
You will also need:
Mixing Bowl
Spoon and/or spatula
Measuring spoons
Cling type plastic wrap
A resealable bag, or container to refrigerate rolls.
A plate or a serving dish
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You made my tongue dripping :D im a huge fan of tortilla wraps.
fantastic work and loots really easy to make. i will definitely give it a go.
They are so easy to make. You only need about 5 minutes to mix things, then let them sit in the fridge for a while before cutting.
So simple. So yummy. Thanks for the comment. :D
Do this with some fresh Granville Market smoked salmon, and I might be interested :-)
... I just looked at your picture more closely -- did you do the canning yourself? And where's your I'ble on "how to can fresh salmon"?
On a side note, have you ever had the salmon benedict at Jethro's (16th and Dunbar)? Un-fracking-believable!
No, I haven't had the salmon benny at Jethro's, but I'll have to remember that. We try and keep enough frozen, canned, smoked and salted fish to avoid buying any, but once and a while restaurants are acceptable. :)
My parents are mainly the worker bees in the whole "save the fish for a rainy (or snowy) day thing", so perhaps I gotta get them posting this information.
Thanks for stopping by. :D
This is a wonderful recipe, and I've rated it accordingly :-)
sunshiine
(Actually the rating thing wasn't working for a while, so its good to know its working again).
Thanks :D