Smoked Salmon Roll-ups

35 min · Easy · Serves 1

350 kcal per serving · 22g 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
• 1½ tbsp Cream cheese
• Lemon × ⅓
• 1 g Black pepper
• 1 handful Baby spinach
• 5 g Fresh dill
• Red onion × ⅓

Method

1. Spread the Base

   

   In a small bowl, stir a squeeze of lemon juice into the cream cheese. Lay a large flour tortilla flat on a clean surface. Spread the lemony cream cheese in a thin, even layer across the entire surface, going right to the edges — this acts as the glue that holds everything together.

2. Layer the baby spinach

   

   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 red onion and lemon

   

   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 into 2-3cm rounds

   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.

More to cook

• Smoked Salmon Scrambled Eggs8 min
• Cottage Cheese & Smoked Salmon Toast10 min
• Spanakopita90 min
• Spinach Rice with Eggs & Garlic Yogurt30 min