Lemon Dilly and Smoked Salmon Pinwheels

Ingredients

• 2 tsp lemon juice
• Black Pepper, to taste
• 3 tbsp light mayonnaise
• 1 pkg (8 oz/250 g) spreadable light cream cheese
• 2 tbsp Lemon Dilly Dip Mix
• 6 tortillas 8"
• 8 oz (250 g) thinly sliced smoked salmon
• lemon slices, for garnish, optional

Preparation

1. Combine first 5 ingredients and stir until smooth.
2. Spread cream cheese mixture over tortillas. Lay slices of smoked salmon over cream cheese.
3. Tightly roll up and wrap with cling film. Refrigerate for at least 2 hours.
4. Remove plastic. With a sharp knife, slice each roll into 1" pieces.
5. Arrange on decorative platter and serve with lemon slices.