Smoked Salmon Roll-ups

31 min · Easy · Serves 1

417 kcal per serving · 16g protein

Tortillas spread with lemony cream cheese, layered with smoked salmon and spinach, rolled and sliced into pinwheels. No cooking, and always the first tray emptied.

Ingredients

• Flour tortilla × 1
• 90 g Smoked salmon
• 1.5 tbsp Cream cheese
• Lemon × 1
• 1 g Black pepper
• 0.5 handful Baby spinach
• 5 g Fresh dill
• Red onion × 1

Method

1. Spread the Base

   

   Lay a large flour tortilla flat on a clean surface. Spread a thin, even layer of cream cheese across the entire surface, going right to the edges — this acts as the glue that holds everything together.

2. Arrange a layer of baby

   Arrange a layer of baby spinach leaves over the cream cheese.

3. Lay the smoked salmon slices

   

   Lay the smoked salmon slices on top in a single layer, covering as much surface as possible.

4. Add a few thin slices

   Add a few thin slices of red onion and a squeeze of lemon juice if desired.

5. Roll the tortilla tightly

   

   Starting from one edge, roll the tortilla up as tightly as you can without tearing it. Tuck the filling in with your fingers as you go.

6. Wrap and chill

   Wrap the finished roll tightly in cling film and refrigerate for at least 20 minutes — this firms it up and makes slicing clean.

7. Remove the cling film

   Remove the cling film and trim off the untidy ends.

8. Cut the roll into 2-3cm

   Using a sharp knife, cut the roll into 2-3cm rounds on a slight diagonal.

9. Arrange cut-side up

   

   Arrange cut-side up on a serving plate. Garnish with fresh dill, a crack of black pepper and a drizzle of lemon juice.