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Makes 24 pieces.
Blend the cream cheese and butter together and stir the chives and lemon juice though. Season lightly.
Divide between the two tortillas and spread evenly over the entire surface.
Arrange the salmon slices over in an even layer to completely cover the surface and season with black pepper.
Roll each tortilla up well into a tight roll, trim the ends off and wrap firmly with cling film.
Refrigerate for at least 15 minutes or for as long as possible.
Remove the cling film and cut each roll into twelve x 1.5cm thick slices.
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