Ingredients
SPREAD:--
250 g cream cheese
½ cup sour cream
½ tsp garlic powder
Zest of 1 lemon
½ tsp SIDS SMOKEY BBQ RUB
¼ cup dill
ASSEMBLY:--
3 wraps / tortillas, soft large about 23 cm
350 g salmon, slices
Table butter
Directions
Mix Spread ingredients together with SIDS SMOKEY BBQ RUB. Spread half on a flatbread in a square shape then top with half the salmon.
Spread a flatbread with butter - just thinly, like buttering a piece of bread. Place the butter side down onto the salmon.
Spread remaining Spread on flatbread, again in a square shape. Top with remaining salmon. Butter 3rd wrap and place butter side down onto the salmon.
Use a large flat object, like a cutting board and press down lightly to smooth the surface and compress everything.
Cover with cling wrap and refrigerate for 4 hours (up to 48 hours) so the filling sets.
Using a serrated knife, trim edges to make a square. Don't cut down - filling may squirt out, cut back and forth in a sawing motion. Chef privileges: nibble on the offcuts. Cut square into 6 or 7 even strips, then each strip into squares.
Serve with toothpicks, wedges of lemon and extra dill for garnish.
