Smoked Salmon and Cream Cheese Tapas
- 7 oz
- smoked salmon
- 3 1/2 oz
- cream cheese
- 2 lg
- Handful of
- salt and pepper to taste
Separate the layers of smoked salmon and cut into strips.
Spread half the cream cheese over one of the tortillas trying to get it as even as possible. Leave the outside 1/2 in without any cream cheese.
Sprinkle half the chopped parsley over the cream cheese and then evenly space half of the smoked salmon over the top.
Lightly sprinkle some lemon juice over the smoked salmon and then season with salt and pepper.
Carefully roll up the tortilla and filling applying only gentle pressure. Cut into four pieces slightly diagonally. Repeat the entire process for the remaining tortilla.