These modest roll-ups—made by placing smoked salmon, pickled okra, and cream cheese inside spinach tortillas— are quite easy to prepare and provide a delectable savory for afternoon tea and beyond. Pictured with our Cucumber-Radish Canapés and Chicken & Artichoke Salad Tea Sandwiches.
Smoked Salmon & Pickled Okra Roll-Ups
Serves: 12
Ingredients
- 18 pickled okra spears
- 1⁄2 cup spreadable cream cheese, divided
- 2 (9-inch) spinach tortillas or wraps
- 8 ounces thinly sliced smoked salmon
Instructions
- Cut ends and tips from okra spears. Blot okra dry with paper towels.
- Spread 2 tablespoons cream cheese onto each tortilla. Arrange an even layer of salmon slices over cream-cheese layer of each tortilla. Spread 2 tablespoons remaining cream cheese over salmon layer of each tortilla.
- Starting at end of tortilla closest to you, arrange 3 okra spears end to end to make a line (Photo 1). Make another line of okra spears end to end next to the first line (Photo 2). Place another 3 spears on top of initial line of okra (Photo 3). Roll up tortilla away from you, pressing firmly to keep okra spears together (Photo 4). Place rolled up tortilla seam side down. Repeat with remaining tortilla and okra.
- Using a serrated knife in a gentle, sawing motion, cut off ends of each roll to make a neat cylinder approximately 6 inches long.* Just before serving, cut each cylinder into 6 slices. Serve immediately.
Notes
*At this point, cylinders can be wrapped tightly with plastic wrap and stored in an airtight container in the refrigerator for a few hours. When ready to serve, unwrap and continue with remaining recipe directions.
