Smoked Salmon Wraps

Smoked Salmon Wraps

Toppings usually layered on a Sunday-morning bagel team up with sugar snap peas for a fun and easy appetizer.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

20

appetizers

4
oz thinly sliced salmon lox
1/4
cup whipped cream cheese spread (from 8-oz container)
20
small sprigs fresh dill weed
20
fresh sugar snap peas
  1. Carefully separate slices of salmon; place individually on work surface. Spread slices with thin layer of cream cheese.
  2. Cut salmon into 20 strips, about 3x1 inch each (because salmon slices are irregular shape, some strips may need to be cut in one direction and some in another direction). Top each strip with dill. Place 1 sugar snap pea crosswise on each strip; roll up.
Makes 20 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
The sprigs of dill will vary in size. If they are small, or if you like dill, use 2 sprigs in each roll instead of 1.
Place salmon wraps on bed of cucumber ribbons; make ribbons using a sharp vegetable peeler lengthwise on washed cucumber.

Nutrition Information:

1 Serving (1 Appetizer)
  • Calories 15
    • (Calories from Fat 10),
  • Total Fat 1g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 50mg;
  • Total Carbohydrate 0g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges: FreeCarbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.