Smoked Salmon and Dill Pinwheels Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g cream cheese, softened</li><li class="ingredients-single-item">2 tbsp crème fraîche (or sour cream)</li><li class="ingredients-single-item">1 tbsp fresh lemon juice</li><li class="ingredients-single-item">2 tsp lemon zest</li><li class="ingredients-single-item">3 tbsp fresh dill, finely chopped</li><li class="ingredients-single-item">1 tbsp capers, drained and chopped</li><li class="ingredients-single-item">1/2 small red onion, very finely diced (about 30g)</li><li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li><li class="ingredients-single-item">200g thinly sliced smoked salmon</li><li class="ingredients-single-item">4 large flour tortillas (25cm diameter)</li><li class="ingredients-single-item">Fresh dill sprigs and lemon wedges for garnish</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Cling film (plastic wrap)</li><li class="equipment-single-item">Sharp knife</li><li class="equipment-single-item">Offset spatula or flat knife</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a medium bowl, combine the softened cream cheese, crème fraîche, lemon juice, and lemon zest. Mix until smooth and well incorporated. The acid from the lemon will brighten the flavor and cut through the richness of the cheese mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Fold in the chopped dill, capers, finely diced red onion, and black pepper. Ensure everything is evenly distributed throughout the cream cheese mixture. This creates a balanced flavor profile with herby brightness, briny notes, and subtle heat.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Lay out one tortilla on a clean work surface. Using an offset spatula or flat knife, spread about 3 tablespoons of the cream cheese mixture evenly over the entire surface, leaving a 1cm border around the edge to prevent overflow when rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Arrange a single layer of smoked salmon slices over the cream cheese mixture, slightly overlapping each piece to create complete coverage. Press down gently to adhere the salmon to the cream cheese.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Starting from the edge closest to you, tightly roll the tortilla away from you, applying gentle but firm pressure as you go to ensure a compact roll. The cream cheese acts as a binding agent to hold everything together.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Wrap the completed roll tightly in cling film, twisting the ends to secure. Repeat with the remaining tortillas and filling ingredients to make 4 rolls in total. Refrigerate the wrapped rolls for at least 2 hours or ideally overnight. This chilling time allows the flavors to meld and makes slicing much cleaner.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When ready to serve, remove the cling film and, using a sharp knife, trim the uneven ends from each roll (chef's treat!). Slice each roll into 6 even pieces, approximately 2cm thick, to create the pinwheels. Clean your knife between cuts for the sharpest presentation.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Arrange the pinwheels on a serving platter, standing them up to display the spiral pattern. Garnish with fresh dill sprigs and lemon wedges. Serve immediately, or cover and refrigerate for up to 2 hours before serving.</li></ol>