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Shaun’s Smoked Salmon Pinwheels with Dill


4 large tortilla wraps

300g Philadelphia cream cheese with chives

The juice of half a lemon

Large pinch of black pepper

350g smoked salmon

Fragrant Dill Rapeseed Oil

Dill (for decoration)


Take the cream cheese and the lemon juice and mix together in a bowl adding the black pepper. Spread the mixture over the 4 large tortillas generously, then cover with a layer of smoked salmon and drizzle over some dill oil. Roll the tortillas up similar to a Swiss roll then trim of the ends and discard. Wrap the rolls up tightly in cling film and place in the fridge until you are ready to use.  To serve, take a sharp knife and slice into 1-inch pieces.

Shaun's Smoked Salmon Pinwheels with Dill Oil
Posted 11.11.14