Salmon Pinwheel Appetizers    • Yield 48 servings  "This recipe
is very special to me because each time I prepare it for
entertaining, I get great compliments on it. And the pinwheels
are gone in a flash."   1 (15-ounce) can salmon or 2 cups cooked
salmon, flaked and deboned 1 (8-ounce) package cream cheese,
softened 1/4 teaspoon cumin 1 teaspoon cilantro 2 tablespoons
chopped fresh parsley 4 tablespoons mild or hot salsa 8 (8-inch)
flour tortillas Fresh dill, optional     1. Drain canned salmon
and remove skin and bones. In a small bowl, combine salmon,
cream cheese, cumin, cilantro, parsley and salsa. Mix well.
Spread about 2 tablespoons over each tortilla. Roll up tightly
and wrap individually with clear plastic wrap. Refrigerate 2 to
3 hours. Slice each tortilla into bite-size pieces. To prevent
roll-up from flattening, roll it as you slice. Garnish with
dill, if desired.  Recipe by Marianne Summers Hoyt, Telico
Plains, Tenn.