Rouxbe

• 1 red onion
• 2 tbsp capers (approximately)
• 1 small bunch fresh dill
• 250 g spreadable cream cheese
• 3 large flour tortillas
• smoked salmon

To make the salmon rolls, finely mince the red onion and set aside. Chop the fresh dill and capers up together. Mix the capers and dill, cream cheese, and about 3 tablespoons of the minced red onion; set aside.

Set the smoked salmon beside your cutting board, along with the tortillas. Spread about three tablespoons of the cream cheese mixture over the tortilla, leaving the top empty. Then place 4 or 5 pieces of smoked salmon onto the cream cheese. Tightly roll up the tortilla.

Once all of the tortillas have been rolled, wrap each one tightly in plastic wrap. Place the rolls into the freezer for approximately 1 hour or until firm. This just makes them a bit easier to slice.

• smoked salmon
• salmon rolls (from above)
• fresh dill (for garnish)
• lemon wedges
• 3/4 cup red onion
• 3/4 cup sour cream
• 3/4 cup capers

To set up the platter, first fold and fan the salmon, making sure to hide and fold the brown portion underneath. Build a second layer over top.

Once the salmon rolls are firm, unwrap and slice on the diagonal. Arrange on the platter in a flower-like fashion. Garnish with the dill and lemon wedges. Serve with diced onions, sour cream, and capers.