Ingredients:

  • 12 oz Full-Fat Cream Cheese, softened
  • 2 Tbsp Crème Fraîche or Sour Cream
  • 2 Tbsp Fresh Dill, finely chopped
  • 2 Tbsp Fresh Chives, finely snipped
  • 1 tsp Prepared Horseradish
  • Zest and 1 Tbsp Juice from 1 medium Lemon
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 4 large Plain Flour Tortillas (about 10 inches diameter)
  • 6 oz Thinly Sliced Smoked Salmon (Lox)
  • Capers (for optional garnish)
  • Extra snipped chives or microgreens (for optional garnish)

Instructions:

  1. Soften the Cheese: Ensure the cream cheese is fully at room temperature. Place the cream cheese and crème fraîche (or sour cream) in a mixing bowl.
  2. Combine Flavours: Add the chopped dill, chives, prepared horseradish, lemon zest, lemon juice, salt, and pepper to the bowl.
  3. Mix Thoroughly: Use a spatula to gently fold and stir until all ingredients are fully incorporated and the mixture is smooth and uniform.
  4. Prep the Tortillas: Lay one tortilla flat on a clean cutting board.
  5. Spread the Filling: Spread a thin, even layer of the cream cheese mixture over the entire surface of the tortilla, leaving a small, half-inch (1.2 cm) margin along one edge.
  6. Layer the Salmon: Arrange the slices of smoked salmon evenly over the cream cheese filling. Avoid heavy overlapping to prevent the roll from becoming bulky.
  7. Roll Tightly: Starting at the edge opposite the margin you left, begin rolling the tortilla as tightly as possible, applying pressure to ensure no air pockets remain.
  8. Wrap and Repeat: Tightly wrap the finished roll in cling film, twisting the ends to maintain pressure and shape. Repeat this process with the remaining tortillas.
  9. Chill (Crucial Step): Place the wrapped rolls into the refrigerator for a minimum of 45 minutes. This chilling time is essential for the filling to firm up.
  10. Slice: Once firm, unwrap one roll. Using a very sharp chef’s knife, slice the roll into pinwheels about 3/4 inch (2 cm) thick, wiping the knife clean between slices.
  11. Garnish and Serve: Arrange the pinwheels cut-side up on a serving platter. Garnish with a sprinkle of capers or microgreens if desired.