Tortilla Salmon Rolls

Name: Tortilla Salmon Rolls
Cook time: 20 min
Total time: 6 h 20 min
Yield: 24
Ingredients: 1 collar Dill; 1 TEASPOON small capers (e.g. Nonpareilles); 200 g Cream cheese with yoghurt; 1/2 Organic Lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Wheat tortillas (à approx. 25 cm diameter); 200 g Smoked salmon (slices; e.g. from Norway); 7-10 Tbsp Cling film

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

The wheat tortillas with dill cream cheese and salmon have the knack for a good party or a successful breakfast.

COOK TIME
20 mins

TOTAL TIME
380 mins

Ingredients

Servings: 24

1 collar Dill
1 TEASPOON small capers (e.g. Nonpareilles)
200 g Cream cheese with yoghurt
1/2 Organic Lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Wheat tortillas (à approx. 25 cm diameter)
200 g Smoked salmon (slices; e.g. from Norway)
7-10 Tbsp Cling film

Directions

1
Wash the dill, shake dry and cut finely. Chop capers. Mix cream cheese with dill, capers, lemon peel and juice. Season with salt and pepper.
2
Roll tortillas between two layers of foil a little thinner. Spread with the dill cream, leaving about 1 cm free at the top edge. Cover with salmon and roll up tightly. Wrap in foil and chill for about 6 hours. Cut each roll into approx. 12 slices (approx. 2 cm each).