4 10-inch flour tortillas
1 cup herbed yogurt cheese; or 2/3 cup herbed light cream cheese
10 ounces thinly sliced smoked salmon
1 cup lightly packed watercress; or coriander (cilantro) leaves (Spinach works well too.)
These spirals are a lighter version of the original, long-time favorite of caterers.
Spread each tortilla with yogurt cheese. Arrange salmon in single layer over cheese, leaving 1-inch border around edge; sprinkle with watercress.
Wrap tightly in plastic wrap. Refrigerate for at least 1 hour or for up to 6 hours. Cut each on the diagonal into 12 slices; discard or eat ends.
Yield: 40 pieces
1 cup herbed yogurt cheese; or 2/3 cup herbed light cream cheese
10 ounces thinly sliced smoked salmon
1 cup lightly packed watercress; or coriander (cilantro) leaves (Spinach works well too.)
These spirals are a lighter version of the original, long-time favorite of caterers.
Spread each tortilla with yogurt cheese. Arrange salmon in single layer over cheese, leaving 1-inch border around edge; sprinkle with watercress.
Wrap tightly in plastic wrap. Refrigerate for at least 1 hour or for up to 6 hours. Cut each on the diagonal into 12 slices; discard or eat ends.
Yield: 40 pieces
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