Ingredients:

  • 250 g (8 oz) Full-Fat Cream Cheese, softened to room temperature
  • 60 g (4 tbsp / ¼ cup) Crème Fraîche (or full-fat sour cream)
  • 30 ml (2 tbsp) Fresh Lemon Juice
  • 1 tsp Lemon Zest (approx. ½ medium lemon)
  • 30 g (½ cup) Fresh Dill, finely chopped
  • 15 g (¼ cup) Fresh Chives, finely snipped
  • ½ tsp Fine Sea Salt (or to taste)
  • ¼ tsp Freshly Ground Black Pepper (or to taste)
  • 8 Large (approx. 25 cm / 10 inch) Soft Flour Tortilla Wraps
  • 250–300 g (9–10 oz) Thinly Sliced Smoked Salmon (Lox or Gravlax style)
  • 50 g (1 large handful) Baby Rocket (Arugula) or Spinach (optional)

Instructions:

  1. Prepare the Filling: Combine softened cream cheese, crème fraîche, lemon juice, and zest in a bowl. Mix until smooth. Fold in the fresh dill, chives, salt, and pepper. Taste and adjust seasoning until bright and tangy.
  2. Assemble the Wraps: Lay one flour tortilla flat on your work surface. Spread approximately 2–3 tablespoons of the cream cheese mixture evenly over the entire surface of the tortilla, extending right to the edges to act as a sealant.
  3. Layer Salmon: Lay the slices of smoked salmon over the cream cheese layer, overlapping the slices slightly to ensure complete coverage. If using, scatter a thin layer of baby rocket or arugula over the salmon.
  4. Roll and Chill: Starting at one edge, roll the tortilla as tightly as possible toward the opposite side, aiming for a firm, compact cylinder. Immediately wrap the roll securely in cling film (plastic wrap), twisting the ends to create pressure. Repeat this process for the remaining wraps.
  5. Slice and Serve: Place all wrapped cylinders in the refrigerator for a minimum of 30 minutes (or up to 24 hours). Remove one chilled roll, unwrap the cling film, and use a sharp knife (a serrated bread knife works best) to slice the roll into 1.5–2 cm (½–¾ inch) thick pinwheels. Arrange them on a platter and garnish.