A wonderful blend of flavours wrapped in a warm tortilla. Smoked Salmon and cream cheese are made for each other, add the tangy flavours of the capers, lemon and onion and you have mix made in heaven. Replace the full fat cream cheese with a low fat version for a healthier option.



Serves 4

Ingredients

• 115G/4oz full fat cream cheese.
• 150g/5 oz smoked salmon.
• Juice of 1 lemon.
• 1 small red onion.
• 1 tbsp drained bottled capers.
• 2 tbsp extra virgin olive oil.
• 2 tbsp roughly chopped fresh dill.
• 2 tbsp roughly chopped fresh parsley.
• 8 small wheat flour tortillas.
• ground black pepper.
• Lemon wedges.

1. Place the cream cheese into a bowl and mix in half the chopped dill. Add a little pepper and just a dash of the lemon juice.
2. Finely chop the capers and red onion and place in a small bowl along with the olive oil and the rest of the lemon juice. Add the parsley and the rest of the dill and stir gently.
3. Cut the smoked salmon into short, thin strips, and add to the red onion mixture. Toss to mix. Season to taste with plenty of black pepper.
4. Spread an equal amount of the soft cheese mix on each tortilla and top with the salmon mixture.
5. Roll up the tortillas secure with wooden cocktail sticks. Arrange on a serving plate and add the lemon wedges for squeezing. Serve immediately.