Ingredients:

  • 8 oz block full fat Cream Cheese, softened to room temperature
  • 2 Tbsp Crème Fraîche or Mayonnaise
  • 1/4 cup Fresh Dill, finely chopped
  • 2 Tbsp Fresh Chives, finely chopped
  • Zest of 1 medium lemon
  • 1 tsp fresh Lemon Juice
  • 1/4 tsp Fine Sea Salt
  • 1/4 tsp freshly ground Black Pepper
  • 3 Large, Soft Tortillas or Lavash Bread (approx. 10-inch diameter)
  • 6 oz Cold Smoked Salmon Slices

Instructions:

  1. Ensure the cream cheese is fully softened to room temperature. In a mixing bowl, combine the softened cream cheese, crème fraîche (or mayonnaise), chopped dill, chives, lemon zest, and lemon juice. Mix vigorously until the filling is homogenous and creamy. Stir in the salt and pepper, tasting and adjusting seasonings if necessary.
  2. Place one tortilla flat on your work surface. Divide the cream cheese filling into three equal portions. Use one portion to spread a thin, even layer of the mixture over the entire surface of the wrap. Lay one-third of the smoked salmon slices evenly over the cream cheese layer, ensuring full coverage.
  3. Starting at one edge, tightly roll the wrap into a firm cylinder. Wrap the cylinder tightly in plastic wrap (cling film), twisting the ends to ensure it holds its shape. Repeat the process with the remaining two wraps. Place all three tightly wrapped cylinders in the refrigerator to chill for a minimum of 45 minutes; chilling hardens the cream cheese, making clean cuts possible.
  4. Remove one chilled cylinder from the refrigerator and unwrap the plastic film. Using a very sharp chef’s knife, slice the roll into rounds approximately 3/4 inch (2 cm) thick, wiping the blade clean between cuts to keep them tidy. Arrange the pinwheels cut-side up on a serving platter and garnish lightly with extra chives or dill. Serve immediately.