Salmon Appetizers
2 lg cans Oregon’s Choice Gourmet Chinook Salmon
1 8 oz pkg cream cheese, softened
4 Tbsp mild or medium salsa
2 Tbsp chopped fresh parsley
1 tsp dried cilantro
¼ tsp ground cumin (optional)
7 flour tortillas (8 inches)
Drain salmon. In a small bowl combine salmon, cream cheese, salsa, parsley, and cilantro. Add cumin if desired. Spread 2 tablespoons of the salmon mixture over each tortilla. Roll each tortilla up tightly and wrap individually with plastic wrap. Refrigerate for 2 to 3 hours. Slice each tortilla into bite-size pieces. Yield: About 48 appetizers.
