Instructions: 1. Mix salmon, cream cheese and green onion / chives (and lemon juice and zest if using).

2. Divide into 4 sections. Spread one section on one flour tortilla. Roll up (like a jelly roll). Repeat with balance of filling. (If the first one seems too sparse, make three rolls that are thicker.)

3. Roll each roll in plastic wrap and refrigerate overnight. (I usually put them into a sealed container as well to save the milk, etc.

from picking up
the salmon smell/taste.)

4. Unroll. Trim side edges that dont have much filling. (Theyre for taste testing.) Cut remainder about 1 inch thick. Place on a nice plate and serve.

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