Ingredients:

  • 225 g (8 oz) Full-Fat Cream Cheese, softened
  • 30 g (2 tbsp) Unsalted Butter, softened
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Fresh Lemon Zest, finely grated
  • 3 tbsp Fresh Dill, finely chopped
  • 3 tbsp Fresh Chives, finely snipped
  • 1 medium clove Garlic, minced or 1/2 tsp garlic powder
  • 1/2 tsp Horseradish Sauce (optional)
  • 1/4 tsp Flaky Sea Salt
  • 1/8 tsp Freshly Ground Black Pepper
  • 4 large (30 cm / 12 inch) Soft Flour Tortillas or Flatbread Wraps
  • 225 g (8 oz) High-Quality Smoked Salmon, thinly sliced

Instructions:

  1. Prepare the Filling: Ensure the cream cheese and butter are thoroughly softened (room temperature is crucial). In a mixing bowl, combine the softened cream cheese and butter. Beat until the mixture is completely smooth and homogenous.
  2. Add Flavorings: Incorporate the lemon juice, lemon zest, dill, chives, minced garlic (or powder), horseradish (if using), salt, and pepper. Mix thoroughly until the herbs are evenly distributed and the mixture is light and fluffy. Taste and adjust seasoning as needed.
  3. Assemble the Rolls: Lay one tortilla flat on a clean surface. Using a flexible spatula, spread 1/4 of the cream cheese filling evenly across the entire surface of the tortilla, spreading right to the edges.
  4. Layer the Salmon: Arrange 1/4 of the smoked salmon slices evenly over the cream cheese layer. Ensure you leave a 1 cm (1/2 inch) border on the furthest edge clear of salmon; this helps seal the roll.
  5. Roll and Wrap: Starting from the edge closest to you, roll the tortilla up as tightly as possible. Use a small dab of cream cheese mixture on the clear border to seal the roll shut. Immediately wrap the entire roll tightly in plastic wrap (cling film), twisting the ends to maintain pressure and shape.
  6. Chill: Repeat the process with the remaining tortillas and filling. Place all wrapped rolls in the refrigerator for a minimum of 60 minutes (or up to 24 hours). The mixture must be firm before slicing.
  7. Slice and Serve: Unwrap one roll at a time. Using a very sharp knife (tip: wipe the blade with hot water for cleaner cuts), slice the chilled roll into 2 cm (3/4 inch) thick pinwheels. Arrange cut-side up on a serving platter and serve immediately, or keep chilled until ready.