The Mill House Inn

East Hampton, Long Island, New York

Specialty Recipe

Smoked-Salmon and Marscapone Quesadillas

The Mill House Inn Website

Ingredients

6 ounces marscapone, softened to room temperature

2 Tablespoons chopped fresh dill, plus 2 teaspoons for garnish

1 Tablespoon fresh lemon juice

Six 8-inch flour tortillas (white or whole wheat)

12 ounces smoked salmon

Salt and pepper

3 scallions, chopped (green parts only)

1 lemon, thinly sliced into rounds

In a bowl, combine the marscapone cheese, 2 Tablespoons of the dill, salt and pepper to taste, and lemon juice. Beat with electric mixer until smooth and well blended. Set aside. In a 10-inch non-stick skillet, warm each tortilla over low heat until lightly browned on each side. Set aside on a cookie sheet.

For each quesadilla: Spread about 2 Tablespoons of the marscapone mixture evenly on a tortilla, covering to the edges. Arrange 2 ounces of the sliced smoked salmon over the cheese, covering to the edges. Repeat with the remaining tortillas. Sprinkle with the reserved 2 teaspoons of chopped dill. Cut each tortilla into 6 wedges. Use 4 wedges per serving. Garnish with lemon slices and sprinkle with scallions.

• The Mill House Inn B&B on VirtualCities.com
• The Mill House Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)