Makes 24 pieces.


  • 100g cream cheese

  • 25g unsalted butter, softened

  • 1 tbsp finely chopped chives

  • squeeze lemon juice

  • 2 x 8” flour tortilla

  • 150g thinly sliced smoked salmon


  • 1.

    Blend the cream cheese and butter together and stir the chives and lemon juice though. Season lightly.

  • 2.

    Divide between the two tortillas and spread evenly over the entire surface.

  • 3.

    Arrange the salmon slices over in an even layer to completely cover the surface and season with black pepper.

  • 4.

    Roll each tortilla up well into a tight roll, trim the ends off and wrap firmly with cling film.

  • 5.

    Refrigerate for at least 15 minutes or for as long as possible.

  • 6.

    Remove the cling film and cut each roll into twelve x 1.5cm thick slices.

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