Smoked Salmon Roll-Ups

• 1 (15 ounce) can salmon, sockeye (red)
• 1 (8 ounce) package cream cheese (softened)
• 1 tablespoon lemon juice
• 2 teaspoons red onions, minced
• 1 1/2 teaspoons horseradish, adjust to taste
• 2 teaspoons liquid smoke
• 1/4 teaspoon salt
• 2 tablespoons fresh dill, minced
• 1/3 cup green olives, sliced (with pimentos)
• 3 large flour tortillas (10 inch, wheat or white)

1. Drain, flake and remove skin and bones from salmon.
2. In a large bowl combine cream cheese, lemon juice, red onion, horseradish, salt, and liquid smoke.
3. Add salmon to cream cheese mixture; mix well.
4. Divide mixture between the flour tortillas; evenly spreading out the filling to the edge.
5. Sprinkle top of each tortilla with minced dill.
6. Spread two tablespoons of (drained) sliced olives down the center of each toritilla.
7. Roll up tortillas; wrap each roll in plastic wrap and refrigerate for 2 to 3 hours.
8. To Serve: Slice into bit-size pieces.

salmon, cream cheese, lemon juice, red onions, horseradish, liquid smoke, salt, fresh dill, green olives, flour tortillas

Taken from www.food.com/recipe/smoked-salmon-roll-ups-403193 (may not work)