Smoked Salmon Roll-Ups with Dilly Beans & Creamy Chive Spread

Ingredients

• 1 26oz Jar Safie Dill Pickled Beans or Safie Hot & Tangy Dill Pickled Beans
• 6 Ounces Smoked Salmon: thinly sliced, skinless and boneless
• 4 Tortillas: you choice of flour, whole grain or gluten free
• 8 Ounces Cream Cheese at room temperature
• 1/4 Cup Fresh Chives
• 1 Small-Sized Red Onion
• 2 Large-Sized Tomato (optional)
• 1/4 Teaspoon Sea Salt as needed
• 1/4 Teaspoon Freshly-ground Black Pepper as needed
• Olive Oil as needed

Directions

1. Prep Time

   Remove approximately 36 green beans from the jar or drain all of the juice from the Safie Dill Pickled Beans. Set the dilly beans off to side to drain.

   In a small bowl, mix the softened Cream Cheese and the freshly-chopped Chives thoroughly. Lay the tortillas on a flat surface. Divide the cream cheese spread among the four tortillas. Spread evenly across the tortilla, leaving 1/2 inch edges.

   Before placing the green beans, make sure that they’re not too damp. On each tortilla, lay nine beans across the front to the center of the tortilla (or lay the nine beans on the side nearest to you up to the center of the tortilla). Place the slices of Smoked Salmon across the center of each tortilla. Loosely lay thinly-sliced Red Onion on top of the Salmon. Starting at one end, gently but firmly roll-up the tortilla into a log. Wrap in cling-wrap airtight and place in the fridge to set. Chill until ready to serve.

   When ready to serve, remove from the cling-wrap and trim off the end pieces. Slice each roll into 1 1/2 inch pinwheels. Serve with freshly-sliced tomatoes drizzled with olive oil and seasoned with salt and pepper.

   With limitless variations, also try using flavored wraps (spinach or tomato tortillas) to add additional color, a flavored cream cheese for flair, thinly-sliced deli meats for variety, baby spinach or arugula, Safie Pickled Asparagus or Safie Dill Pickled Carrots for a zesty crunch.