Flatbreads for Smoked Salmon Roll Ups.

by S. J. Hutchins
(London, Ontario)

I often make Smoked Salmon Roll-ups for parties.

Make sure you always use the plain, white Flat Breads. The ones that are flavoured with Sundried Tomato or Green Spinach Flat breads look so pretty, but when you try to roll them up into pinwheels...........they will crumble and fall apart. For some reason, the added flavouring makes them dry. But the White flour Flat Breads always roll and slice much better.

Put them in a Tupperware container with a damp, paper towel over them and refrigerate for at least 5 hours, and they will slice much better. Use a serrated knife.........give it a try!