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1. Place the soft cheese in a small bowl and mix in
half the chopped dill. Add a little salt and pepper
and a dash of the lemon juice to taste. |
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2. Add the onions, capers and olive oil to the
remaining lemon juice. Add the chopped flat leaf
parsley and the remaining oil and stir gently. |
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3. Cut the smoked salmon into short, thin strips and
add to the red onion mixture. Toss to mix. Season
with plenty of pepper. |
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4. If using small tortillas, leave them whole, but
large ones need to be cut in half. |
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5. Spread a little of the soft cheese mixture on
each piece of tortilla and top with the smoked
salmon mixture. Roll up the tortillas into cones and
secure with a wooden cocktail stick. |
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6. Arrange on a serving plate and add some
lemon wedges for squeezing. |
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7. Serve immediately. |
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