Makes 24 triangles
4 tablespoons butter, divided
4 medium flour tortillas
1 package (8 ounces) cream cheese, softened
1/2 pound thinly slices smoked salmon
2 medium tomatoes, thinly sliced
1 medium purple onion, thinly sliced
Melt 1 tablespoon butter in a frying pan over low heat, cook 1 tortilla until light golden brown and crisp on one side only. Remove and cool. Repeat with remaining tortillas.
Divide cream cheese into four equal parts and spread over each tortilla on the non-crisp side. Then equally divide and add salmon, tomatoes and onion.
Cut each tortilla into 6 triangle wedges. Chill before serving. Garnish with freshly chopped parsley.
Recipe comes from complimentary culinary magazine "Lunds & Byerlys"