Step 1

Spread 1 tablespoon of cream cheese all over each tortilla. Place the smoked salmon in a single layer on the tortilla and sprinkle with dill and black pepper. Leave one edge with only cream cheese to act as "glue" when rolled.

Step 2

Tightly roll up the tortilla and trim off the ends.

Step 3

If making in advance, wrap each one in plastic wrap and store in the fridge.

Step 4

Just before serving, slice each rolled tortillas into eight slices with a sharp knife, and place on a serving platter.