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Grilled Smoked Salmon Wraps

Serves: 8
8 soft flour tortillas
225g thinly sliced smoked salmon
8 fresh dill sprigs + garnish
Vegetable oil, for brushing
Lemon wedges
For the filling:
175g cream cheese
1 small red onion
1 tsp lemon juice
1 tsp black pepper
Recipe preparation

Barbecued tortillas with warm cream cheese and smoked salmon – perfect for a starter snack or main meal.
Serve with thick wedges of lemon and freshly ground black pepper.

  • Prepare the filling: in a small bowl mix all the ingredients until evenly combined.
  • To make the roll-ups lay each tortilla on a clean work surface. Spread a thin even layer of the filling over the top, and then place a piece of smoked salmon on top. Put a sprig of dill on the centre of the salmon. Roll up the tortilla.
  • Working with two roll-ups at a time, pierce one pre-soaked skewer through one and then the other roll-up, 5cm from the ends. Repeat on the other side. Continue with the other three parts.
  • Brush the roll-ups lightly with oil. Place each set of roll-ups on your barbecue over direct medium heat, for just long enough to warm and score the tortilla, approx. 4 minutes, turning once halfway through the cooking time.
  • To serve, carefully remove the skewers. Slice into halves or thirds and arrange on a platter and garnish with dill and lemon wedges.