Ingredients:

  • 8 oz (225 g) Full-Fat Cream Cheese, softened
  • 4 Tbsp (60 ml) Crème Fraîche (or Sour Cream)
  • 1/4 cup (15 g) Fresh Dill, finely chopped
  • 2 Tbsp (10 g) Fresh Chives, finely snipped
  • Zest of 1 medium lemon
  • 1/2 tsp Salt (Kosher or Fine Sea)
  • 1/4 tsp Black Pepper, freshly ground
  • 4 Large Flour Tortillas (wraps, 10-12 inch diameter)
  • 6 oz (170 g) Smoked Salmon, thinly sliced
  • 1 Tbsp Sesame Seeds or Poppy Seeds (optional, for garnish)

Instructions:

  1. Place the softened cream cheese and crème fraîche in a mixing bowl. Beat vigorously until completely smooth and lump-free. Fold in the chopped fresh dill, chives, and lemon zest. Season generously with salt and pepper. Taste and adjust seasoning as needed.
  2. Lay one large flour tortilla flat on a clean work surface (microwave briefly if stiff to make it pliable). Spread about one-quarter of the cream cheese mixture evenly over the entire surface of the tortilla, leaving a clean border of about 1/2 inch around the top edge.
  3. Arrange one-quarter of the smoked salmon slices evenly over the cream cheese filling, ensuring coverage but avoiding heavy overlapping. Starting from the edge closest to you, roll the tortilla up as tightly as possible, maintaining even pressure throughout the roll.
  4. Firmly seal the end edge against the roll. Wrap the finished roll tightly in plastic cling film, twisting the ends to compress the roll further. Repeat the process for the remaining three wraps. Place all four wrapped rolls in the refrigerator for a minimum of 1 hour, or ideally up to 4 hours, until thoroughly firm.
  5. Unwrap one chilled and firm roll. Using a sharp serrated knife, trim the uneven ends. Slice the roll into pinwheels approximately 3/4 inch thick. Wipe the knife clean between every 2–3 slices for a neat cut. Arrange on a platter, garnish with sesame or poppy seeds if desired, and serve immediately.