Friday, January 12, 2007

Preparing tapas - salmon nibbles with sweet chili

Easy to make, but they take a little time yo prepare. These nibbles are wraps cut into 1-2 inch slices.

Serves 10

200 grs / 8 oz smoked salmon in slices
150 grs / 6 oz cream cheese with chives
1 tbsp sweet chili dipping sauce
4 large wheat tortillas

Cut the slices of salmon into strips. Mix cream cheese with thai chili dipping sauce and then mix in the salmon strips.

Heat wheat tortillas in a dry pan until soft. Spread mix on the middle. Fold in edges and roll into a firm wrap. Allow to rest in refrigerator.

Cut edges. Cut into 2 inch slices before serving.

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