Best Mini Salmon Wraps Recipes

Mini Salmon Wraps image

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 30m

Yield 48

Number Of Ingredients 8

2 packages (3 oz each) cream cheese, softened
2 tablespoons horseradish sauce
6 spinach, tomato or plain flour tortillas (8 to 10 inch)
1 medium cucumber, peeled and finely chopped (1 cup)
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh dill weed
1/4 cup finely chopped red or yellow onion
8 oz salmon lox, cut into thin strips

Steps:

In small bowl, mix cream cheese and horseradish sauce. Spread cream cheese mixture evenly over tortillas.
In small bowl, mix cucumber, sour cream, dill weed and onion; spread over cream cheese mixture. Arrange salmon strips over cucumber mixture. Roll up tortillas tightly.
Cover and refrigerate wraps 10 minutes or until ready to serve. Cut each wrap into 8 pieces.

Nutrition Facts : Calories 40, Carbohydrate 3 g, Cholesterol 5 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 75 mg

Mini Salmon Wraps image

Provided by Baby Kato

Time 10m

Number Of Ingredients 16

4 oz cream cheese
2 oz feta cheese, rinsed, dried and crumbled
1/8 c heavy whipping cream
1/2 small shallot, finely chopped
1/8 c sweet onion, minced
1 hard boiled egg, shredded
1 tsp candied ginger, shredded (optional)
1/2 Tbsp parsley, finely chopped
1/2 - 1 tsp white sugar (optional)
1/2 tsp fresh ground black pepper
1 tsp fresh, lemon juice
1/2 Tbsp lemon rind, finely chopped
2 - 3 oz smoked salmon, coarsely chopped
9 medium ice berg lettuce, leaves
1 Tbsp green onion, finely slice, garnish
1 Tbsp pecans, coarsely chopped, garnish

Steps:

1. Make sure to rinse your feta under cold water and rinse well or it may be very salty. Dry the feta, then crumble it and set aside to come to room temperature. Place the cream cheese on the counter to soften and come to room temperature before using.
2. In a large bowl add the cream cheese, crumbled feta and whipping cream. Using your hand mixer, mix until well blended and then set aside until needed.
3. Add the next eight ingredients and (if using sugar, add now) mix really well on high.
4. Now you get to add the star of the show. Gently add the smoked salmon into the cheese mixture.
5. Taste to see if you need to season with more pepper.
6. Place in the fridge and chill for at least two - three hours; this allows the flavors to blend together.
7. When ready, scoop the salmon mixture into the lettuce leaves and garnish with green onion and pecans. Gently slice each filled lettuce leaf in half. Place on platter and share with friends. You will want to dig in, here's a napkins for your chin.