Prepare the filling: in a small bowl mix all the ingredients until evenly combined.
To make the roll-ups lay each tortilla on a clean work surface. Spread a thin even layer of the filling over the top, and then place a piece of smoked salmon on top. Put a sprig of dill on the center of the salmon. Roll up the tortilla.
Working with two roll-ups at a time, pierce one pre-soaked skewer through one and then the other roll-up, 5cm from the ends. Repeat on the other side. Continue with the other three parts.
Brush the roll-ups lightly with oil. Place each set of roll-ups on your barbecue over direct medium heat, for just long enough to warm and score the tortilla, approx. 4 minutes, turning once halfway through the cooking time.
Brush the roll-ups lightly with oil. Place each set of roll-ups on your barbecue over medium heat, for just long enough to warm and score the tortilla, approx. 4 minutes, turning once halfway through the cooking time.
To serve, carefully remove the skewers. Slice into halves or thirds and arrange on a platter and garnish with dill and lemon wedges.
Let's Gear Up
Recommended Tools
Let's Gear Up
Recommended Tools
Recommended Tools carousel, use the previous and next arrows to navigate, or jump to any slide with the slide bullets.
