Ingredients:

  • 8 oz Full-fat Cream Cheese, softened to room temperature
  • 1 Tbsp Unsalted Butter, softened
  • 2 Tbsp Fresh Dill, finely chopped
  • 1 Tbsp Fresh Chives, finely chopped
  • Zest of 1 small lemon
  • 1 tsp Fresh Lemon Juice
  • 1/4 tsp Black Pepper, freshly ground
  • Fine Sea Salt, to taste
  • 4 Large Plain Flour Tortillas (10-12 inch diameter)
  • 8 oz Sliced Smoked Salmon (high quality)
  • 1 Tbsp Capers, drained (optional garnish)

Instructions:

  1. Prepare the Filling: Ensure the cream cheese and butter are thoroughly softened. Combine the cream cheese, softened butter, chopped dill, chopped chives, lemon zest, lemon juice, pepper, and a pinch of salt in a mixing bowl. Thoroughly combine all ingredients until the mixture is homogenous and fluffy. Taste and adjust seasoning if necessary.
  2. Assemble the Wraps: Lay one tortilla flat on a clean surface. Spread one-quarter of the cream cheese filling thinly and evenly across the entire surface of the tortilla, almost to the edges. Crucial Tip: Do not spread it too thickly; it will squeeze out when rolled.
  3. Layer Salmon and Seal: Lay one-quarter of the smoked salmon slices evenly over the cream cheese filling, overlapping slightly. Leave a very small (approx. 1 cm) clear border along one of the long edges of the wrap—this acts as the 'seal'.
  4. Roll Tightly: Starting from the long edge opposite the cleared border, roll the tortilla as tightly as possible towards the clear edge. Pressure is key here to avoid air pockets. Dab a small amount of extra cream cheese mixture onto the clear edge and press firmly to seal the roll shut.
  5. Chill: Immediately wrap the rolled tortilla tightly in cling film (plastic wrap). Twist the ends to secure the shape and maintain firm pressure. Repeat with remaining wraps. Place all rolls in the refrigerator for a minimum of 45 minutes, or ideally 2 hours, until they are very firm and cold.
  6. Slice and Serve: Remove the rolls from the refrigerator and discard the cling film. Using a very sharp knife (a serrated knife often works best), trim the ragged ends. Slice the roll into small, even Smoked Salmon Pinwheels, approximately 1.5 cm (½ to ¾ inch) thick. Arrange cut-side up on a platter and garnish with capers or chives.