The Recipe Box Menu
Smoked Salmon Rollups

Thank you, Susan Daniel 

Serves 4
4 soft flour tortillas
12 ounces Boursin or similar soft spreading cheese
12 ounces smoked salmon
2 dozen very thin asparagus

Blanch the asparagus. Spread the cheese moderately thickly on each of the tortillas. Top with smoked salmon, topped with the blanched asparagus. Roll the tortilla into a log very tightly and slice crosswise. No cooking is required, the flavors blend beautifully, the asparagus adds a crunch, and when sliced and laid on their cut side, you see the white of the cheese, the pink of the salmon, and the green of the asparagus. This pinwheel effect looks like much more fuss than was required. The secret is to spread all the ingredients evenly so that every piece has all the colors.