Salmon and Cream Cheese Rolls

Instructions

1. Step 1

   Cut the cucumber into thin matchsticks and pat it thoroughly dry.

   Ingredients used: 100.0 gr Cucumber

   Cookware: Chef Knife, cutting board

2. Step 2

   Stir the cream cheese, dill, lemon juice, and black pepper together until evenly combined.

   Ingredients used: 225.0 gr Cream Cheese, 6.0 gr Fresh Dill, 1.0 gr Ground Black Pepper, 15.0 ml Lemon Juice

   Cookware: mixing bowl, spatula

3. Step 3

   Lay out the tortillas and spread the cream cheese mixture evenly over each one, reaching close to the edges.

   Ingredients used: 4.0 piece Flour Tortilla

   Cookware: cutting board, spatula

4. Step 4

   Distribute the smoked salmon and prepared cucumber over the tortillas, leaving a narrow border along one edge of each tortilla.

   Ingredients used: 200.0 gr Smoked Salmon

   Cookware: cutting board

5. Step 5

   Roll each tortilla tightly toward the uncovered border. Place the rolls seam-side down on a plate, cover, and refrigerate until firm.

   Timer: 30 min (fixed)

   Cookware: plate

6. Step 6

   Cut each chilled roll crosswise into six pinwheels and serve promptly.

   Cookware: Chef Knife, cutting board