Salmon and Cucumber Roll-Ups

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            FOOD FUNNY
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Thanks to Stacie Wheeler for this one:

Some time ago, I was taking a ground school class for private
pilots. During the sessions on weather, the instructor wanted
to discuss the concept of sublimation--the act of going from a
gas to a solid skipping the intermediate stage(s). e.g., frost--
water vapor in the air becoming a solid on surfaces without first
going through the liquid stage.

Wanting to see if the class had understood the concept, the
instructor asked if anyone could provide an example of something
that went straight from a solid to a gas (expecting "dry ice" as
the answer), a previously unknown section of my mind took
control of my mouth and immediately emitted the word "burrito."

It took the instructor about 10 minutes to regain an academic
composure.

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            TODAY'S RECIPE
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These sandwiches are easy enough to throw together for a bunch
of kids, and elegant enough to earn you praise at a fancy luncheon
or church social.

Salmon and Cucumber Roll-Ups

1/2 cup (125 ml) cream cheese at room temperature
1 Tbs (15 ml) lemon juice
1 tsp (5 ml) chopped fresh chives
1 tsp (5 ml) chopped fresh parsley
Salt and freshly ground pepper to taste
4 10-inch (25 cm) flour tortillas
8 oz (225 g) thinly sliced smoked salmon
1 seedless (English) cucumber

Combine the cream cheese, lemon juice, chives, parsley, salt,
and pepper in a small mixing bowl and stir with a fork to combine
thoroughly. Spread the mixture on the tortillas. Cover with the
sliced salmon. Using a vegetable peeler, shave thin lengthwise
slices of the cucumber and lay them on top of the salmon. Roll
the tortillas tightly and wrap in plastic wrap. Chill for 1 to 4 hours.
Unwrap and cut each tortilla into 3 to 4 pieces. Serve chilled.
Serves 4 to 6.
Received on Fri Jun 16 07:50:13 2006