Elegant Smoked Salmon and Dill Roti Wraps

1.Prepare the Cream Cheese Spread: In a medium bowl, combine the softened cream cheese, finely chopped dill, lemon juice, lemon zest, black pepper, and salt. Mix thoroughly until the spread is smooth and well combined. Taste and adjust seasoning if necessary.

2.Warm the Roti: Heat a dry skillet or griddle over medium heat. Lightly brush one side of each roti with melted butter or ghee. Place the roti butter-side down on the hot skillet and cook for about 30-60 seconds until lightly golden and pliable. Flip and warm the other side briefly. Stack the warmed roti between two clean kitchen towels to keep them soft and warm while assembling.

3.Assemble the Wraps: Lay one warm roti flat on a clean surface. Spread a generous, even layer of the dill cream cheese mixture over the entire surface of the roti, leaving about a 1-inch border clear on one edge.

4.Layer the Salmon: Arrange slices of smoked salmon evenly over the cream cheese layer. If using, sprinkle a few capers or very thin slices of red onion over the salmon.

5.Roll the Wraps: Starting from the edge opposite the clear border, tightly roll the roti into a compact cylinder. Press gently to seal the edge. Repeat with the remaining roti and filling.

6.Chill and Slice: Wrap each finished roll tightly in plastic wrap and refrigerate for at least 30 minutes. This helps the wraps firm up, making them easier to slice cleanly.

7.Serve: Before serving, remove the plastic wrap. Slice each chilled roll diagonally into 4 or 5 bite-sized pieces. Garnish the tops of the pieces with a small curl of reserved smoked salmon or a tiny sprig of fresh dill.