It’s Saturday afternoon and friends are coming over at five. No time to cook something elaborate, nor the desire to serve bagged chips. Smoked salmon rolls are the perfect escape: five minutes of active work, a tray that impresses.
Ingredients :
- Smoked salmon — Get long slices if you can — they cover the tortilla surface better and the roll is more uniform. Avoid flaked or diced salmon, that’s another matter. Atlantic or wild, doesn’t matter, but avoid bland organic that gets lost in the cheese.
- Philadelphia — Or St Môret, or any similar cream cheese. Key point: it must be soft at room temperature. If too cold from the fridge, it tears the tortilla instead of spreading. Half an hour out is enough.
- Dill — It’s the herb for salmon, no need to look for an alternative. Its slightly aniseed aroma is what gives the rolls their character. Fresh if possible — dried loses too much finesse and leaves a hay-like aftertaste.
- Lemon — Just the juice of half a lemon. Too much and it soaks the cheese, too little and it feels heavy. If you want it brighter, add a little grated zest to the mixture.
