Cut into smaller wedges, smoked salmon quesadillas make wonderful warm appetizers. Add a crisp green salad for a delicious fast-fix light supper.

4 ounces smoked salmon
2 ounces goat cheese
1 tablespoon prepared horseradish, drained
1 tablespoon sour cream
1 tablespoon fresh dill weed, chopped
1 tablespoon lemon juice
Salt
White pepper
3 tablespoons extra-virgin olive oil
3 (7-inch) flour tortillas

Cut the salmon into 6 thin slices. Mix together the goat cheese, horseradish, sour cream and 1 teaspoon of the dill weed. Add salt and pepper to taste. Add enough olive oil to a skillet to lightly coat the bottom. Place the skillet over medium-high heat; when hot add a tortilla. Heat through and lightly brown, turning once. Remove to a warmed platter and loosely cover.

With all tortillas warmed, spread 1/3 of the goat cheese mixture on one-half of each tortilla. Add 2 slices of the salmon to each tortilla. Sprinkle with 1/3 of the chopped dill weed and sprinkle with lemon juice. Fold tortilla over to form quesadilla. With the heat turned off, you can carefully set the folded and uncut quesadillas back into the warm skillet to keep them warm while filling the remaining tortillas. Cut each tortilla into 4 – 6 wedges. Serve immediately.

Yield: 12 – 18 wedges

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