Anyone else grow up enjoying party sandwiches? I remember they were a staple in my house for snacks, lunches and traveling. We loved them! This NEW easy recipe reminds me of an adult, gourmet version of a party sandwich. They are smoked Alaska salmon tortilla roll ups! You can enjoy them as wraps or cut them up into mini rollups for a snack, lunch, with brunch or an appetizer. They come together in just a few minutes and are absolutely delicious! No cooking required for this one!
In these roll-ups, I used wild Alaska smoked salmon. I have talked about it before on my blog, but I am a huge fan of purchasing wild-caught salmon from Alaska whenever I can! I love the cold-smoked one from Trader Joes. It is super affordable too. I know that when I look for salmon sourced from Alaska that it is high quality, sustainably sourced and of course, delicious. On smoked salmon, it should state it clearly on the package so it is easy to spot! Alaska is a huge hub for harvesting wild salmon in the US - approximately 90-95 percent is sourced from Alaska! That is a lot! Make sure to #AskForAlaska when you are picking out salmon for this recipe. More information on Alaska seafood can be found at wildalaskaseafood.com.
Ok, now let’s get to it.
What you need for this recipe:
- Cream Cheese - I love the classic whipped cream cheese, but you can also do chive cream cheese or any dairy-free option you love
- Chives - these add a ton of flavor!
- Mini Cucumbers - I love the mini ones because they are the perfect length.
- Avocado - Because, duh.
- Wild Alaska Smoked Salmon - I love cold smoked as I mentioned above
- Medium Soft Tortillas - I went with whole grain, but spinach or classic would be great too. You can also use a gluten-free version if that’s important to you.
- Sea salt
This recipe makes 2 full roll-ups. Each roll-up cuts into 4 mini rolls. You can easily double the recipe.
Ingredients:
Directions:
Lay soft tortillas flat on a plate.
Spread cream cheese in a line down the middle of each leaving about 1-2 inches on the end. This makes it easier to fold.
Fold 3 pieces of Alaska salmon vertically on each tortilla.
Slice cucumber lengthwise, twice, so that you have long narrow pieces. Place those on top of the Alaska salmon.
Slice the avocado lengthwise and add 2-3 slices next to the cucumber. Crack some sea salt on top.
Fold the edges in and then roll lengthwise so you get a burrito like roll. You do not have to fold the edges in if you are slicing into pieces.
Once each tortilla is rolled up, use a large knife to carefully cut into small 1-2 inch pieces. Option to use a toothpick to keep it together while cutting. It helps a lot!
For more recipes featuring the Alaska Seafood Marketing Institute, check out: Mediterranean Style Alaska Halibut w/ Greek Salad, Blackened Alaska Cod Tacos, Alaska Snow Crab Cakes w/ Spicy Aioli, and Alaska Wild Smoked Salmon Tartines.
Thank you to Alaska Seafood Marketing Institute for sponsoring this recipe. I am proud to work with an organization that promotes the consumption of high quality and sustainable seafood. For more information, please go to wildalaskaseafood.com
Ingredients
Directions
Lay soft tortillas flat on a plate.
Spread cream cheese in a line down the middle of each leaving about 1-2 inches on the end. This makes it easier to fold.
Fold 3 pieces of Alaska salmon vertically on each tortilla.
Slice cucumber lengthwise, twice, so that you have long narrow pieces. Place those on top of the Alaska salmon.
Slice the avocado lengthwise and add 2-3 slices next to the cucumber. Crack some sea salt on top.
Fold the edges in and then roll lengthwise so you get a burrito like roll. You do not have to fold the edges in if you are slicing into pieces.
Once each tortilla is rolled up, use a large knife to carefully cut into small 1-2 inch pieces. Option to use a toothpick to keep it together while cutting. It helps a lot!
