Smoked Salmon Pinwheels

Smoked Salmon Pinwheels
 
Serves: 48
Ingredients
Instructions
  1. Cut the salmon into small pieces.
  2. Mix cream cheese, green onions, capers, dill, cucumbers, lemon juice and smoked salmon until well blended.
  3. Divided and spread the salmon mixture evenly over each tortilla.
  4. Sprinkle with sea salt and freshly ground black pepper.
  5. Roll each one up tightly like a jelly­roll and secure with a toothpick.
  6. Cover and refrigerate until well chilled.
  7. Cut each roll into ⅜­" thick slices.
  8. Arrange cut side up on a serving platter.
  9. Top each pinwheel with a small sprig of fresh dill if desired.

 

Sushi Roll Bites

Sushi Roll Bites
 
Serves: 4
Ingredients
Instructions
  1. In a small bowl, combine wasabi and 1 tsp water. Add 2 Tbsp soy sauce and mix well.
  2. In a medium bowl, combine wasabi mixture, rice, green onions, mayonnaise and hot pepper flakes.
  3. Line each tortilla with nori. Arrange rice mixture equally in center of each wrap.
  4. Add crab, avocado and cucumber.
  5. Fold both ends over filling.
  6. Roll up and serve with soy sauce.

 

Pancetta & Shallot Crisps

Pancetta & Shallot Crisps
 
Ingredients
Instructions
  1. Place a pizza stone on a rack in the lower third of oven; heat to 450°F.
  2. Using a 21/2" cookie cutter, cut circles in tortillas, discarding scraps.
  3. Place the tortilla circles on the back of a baking sheet lined with parchment paper.
  4. Spread 1 tsp. creme fraiche over each tortilla circle. Top with shallots, pancetta and black pepper.
  5. Transfer tortillas on parchment paper to pizza stone; bake until tortillas are crisp, about 10 minutes.

 

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