Smoked Salmon And Cream Cheese Spirals

Smoked Salmon And Cream Cheese Spirals

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

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.

Contributor:  Anne Lindsay's New Light Cooking
Yield: 40 pieces


Source:

rec.food.cooking, rec.food.recipes