■ 8 oz cream cheese, softened
■ 2 tablespoons sour cream
■ 1/2 teaspoon garlic powder
■ Zest of 1 lemon
■ 1/2 teaspoon salt
■ 2 tablespoons minced dill
■ 3 soft large tortillas (9-inch diameter)
■ 16 ounces smoked salmon slices
■ 2 tablespoons butter, room temperature
Mix cream cheese, sour cream, garlic powder, lemon zest, salt and dill.
Trim tortillas into 7-inch squares. Evenly spread half of the cream cheese mixture over one tortilla. Layer with half the smoked salmon.
Spread one tablespoon soft butter over second tortilla. Place tortilla butter side down onto the salmon; the butter will help the layers adhere.
Spread remaining filling mixture on top side of the tortilla. Top with remaining salmon. Butter third tortilla and place butter side down onto the salmon.
Using a large flat cutting board or baking stone, press down on the layers to compress.
Cover with cling wrap and refrigerate for 24 hours so the filling sets.
Using a serrated knife, cut the square into 7 strips, then into squares.
Serve with toothpicks, wedges of lemon and extra dill for garnish.