8 ounces cream cheese -- softened
1/3 cup salmon
2 tablespoons capers
1 tablespoon onion -- finely chopped
1/4 teaspoon red pepper flakes in oil
1/4 teaspoon dill weed
1 small cucumber
6 flour tortillas
Blend cream cheese, salmon, capers, onion and red pepper flakes well.
Peel cucumber and cut lengthwise into sixths. Trim the flour tortillas
into a square shape. On each tortilla, evenly spread 1/6th of the cream
cheese mixture. Be sure that spread goes all the way to the edges.
Sprinkle with dill. Place a piece of cucumber at the bottom of the
tortilla and roll into a log. Place in a ziplock bag and refrigerate
overnight. To serve, slice each log into 1/2 inch pieces.
Note: Using red pepper flakes in oil helps to spread the pepper flavor
throughout the mixture. They are a snap to make. Place 1/2 cup of red
pepper flakes in a glass jar. Pour vegetable oil to cover plus 1/2 inch.
Cover and store in the refrigerator. This mixture will keep
indefinitely.