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.
Step 1: Ingredients
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:
Spoon and/or spatula
Cling type plastic wrap
A resealable bag, or container to refrigerate rolls.
A plate or a serving dish
Step 2: Mixing Your Ingredients
Mix until completely smooth and ingredients are well combined. (see photo).
Place a sheet of plastic wrap, (larger than your tortilla wraps) onto work surface.
Put one tortilla wrap onto the plastic wrap, then spread some of the mixture onto the wrap. (see photo). You don't have to put an "exact" amount on each wrap, just try and get about a 1/4 inch thick layer on each wrap. The number of wraps you need will depend entirely on the size of wraps you use and how thick or thin you spread on the mixture.
Now fully roll the tortilla all the way to the other end (see photo). After rolling, wrap the tube with the plastic wrap and twist or tuck the ends under. You want to try and get the tortilla wraps and then the plastic wrap rolled as tight as you can without letting the mixture squeeze out.
After you have rolled all of your mixture into your tortilla wraps, place them into a resealable bag or container, and place in the refrigerator for about 2-3 hours.
Step 3: Cut the Salmon Rolls
Unwrap each roll from the cling wrap. Leave the tortilla wraps rolled. Trim a small amount from each end, so that you have a nice edge. Eating the end pieces is a BONUS for the chef. Then simply cut each roll into 1 inch sized pieces.
Place cut pieces (so that you can see the roll and mixture) on a serving dish or plate (see photo).
Tip: If you would like to, you can simply cut the amount of rolls you need and leave the remaining rolls in their plastic wrap in the refrigerator.
You can also just eat them as they are (without cutting them), and skip the sandwich for one day!