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Salmon Appetizers

1 (15 oz.) can or 2 cups flaked cooked Salmon
1 (8 oz.) package cream cheese, softened
4 Tbsp. mild or medium salsa
2 Tbsp. fresh parsley, chopped
1 tsp. dried cilantro
1/4 tsp. ground cumin (optional)
8 flour tortillas (8 oz.)

Drain Salmon and remove bones. In a small bowl combine Salmon and other ingredients except tortillas. Spread about 2 tablespoons of Salmon on each tortilla. Roll up tightly and wrap in plastic wrap. Refrigerate 2 to 3 hours. Slice into bite size pieces.

Makes about 48 pieces

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