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Salmon and Cucumber Roll-Ups

1/2 cup cream cheese at room temperature
1 Tbs lemon juice
1 tsp chopped fresh chives
1 tsp chopped fresh parsley
Salt and freshly ground pepper to taste
4 10-inch flour tortillas
8 oz thinly sliced smoked salmon
1 seedless cucumber

Combine the cream cheese, lemon juice, chives, parsley, salt, and pepper in a small mixing bowl and stir with a fork to combine thoroughly. Spread the mixture on the tortillas. Cover with the sliced salmon. Using a vegetable peeler, shave thin lengthwise slices of the cucumber and lay them on top of the salmon. Roll the tortillas tightly and wrap in plastic wrap. Chill for 1 to 4 hours. Unwrap and cut each tortilla into 3 to 4 pieces. Serve chilled.

Yield: 4 to 6 Servings

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