Salmon Rollups With Lime Butter Sauce

• 6 (8 inch) flour tortillas
• 9 ounces cream cheese
• 14 cup lemon juice
• 7 12 ounces canned red salmon (well-drained & cleaned of all debris)
• 3 egg yolks
• 1 teaspoon lime rind (grated)
• 2 tablespoons lime juice
• 1 tablespoon French dressing
• 6 12 ounces butter (softened)
• 1 tablespoon fresh dill (chopped)

1. Salmon Filling & Rollups:.
2. Blend or process cheese & lemon juice till smooth.
3. Add salmon & blend till smooth.
4. Chill in refrigerator till mixture has regained a spread consistency.
5. Spread the mixture equally & evenly atop 6 flour tortillas.
6. Roll tortillas snugly & wrap in plastic wrap or secure w/toothpicks.
7. Put rollups in freezer for 30 minutes to 1 hour to get very cold for easy slicing, but do not fully freeze.
8. When well-chilled, trim rounded uneven edges from the rollups & nibble on them while you slice ea rollup into 6 1-inch pieces.
9. Refrigerate till ready for use or overnight, but allow pieces to get close to room temp b4 serving.
10. For Lime Butter Sauce:.
11. Combine egg yolks, rind, juice & dressing in top of a double saucepan & stir constantly over simmering water for 1 minute.
12. Gradually whisk in sml pieces of softened butter & whisk till sauce thickens.
13. Remove from heat & stir in chopped dill.
14. To Serve: Put approx 2 tbsp of warm butter sauce on salad or dessert size plates, top w/4 of the 1-inch sliced rollup pieces & drizzle lightly w/some extra sauce.
15. Serve immediately.

flour tortillas, cream cheese, lemon juice, red salmon, egg yolks, lime rind, lime juice, butter, fresh dill

Taken from www.food.com/recipe/salmon-rollups-with-lime-butter-sauce-235991 (may not work)